Bartenders' Manual

Harry Johnson, the "DEAN" of Bartend- ers, published this original manual about 1 860. This complete guide for mixing drinks and running a successful bar was the authoritative manual when drinking was an art. The prices shown in this revised edition are Harry's own Ã‘ou of date to be sure-the recipes, however, we vouch for. Some brands mentioned are now not obtainable-substitute modem brands. THE PUBLISHER. THE NEW AND IMPROVED

ILLUSTRATED BARTENDERS' MANUAL

OR: HOW TO MIX DRINKS

OF THE PRESENT STYLE,

Containing Valuable Instructions and Hints by the Author in Reference to the Management of a Bar, a Hotel and a Restau- rant; also a Large List of Mixed Drinks, including American, British, French, German, Italian, Russian, Spanish, etc., with Illustrations and a Compre- hensive Description of Bar Utensils, Wines, Liquors, Ales, Mixtures, etc , etc.

1934

REVISED EDITION.

CHARLES E. GRAHAM & CO. NEWARK, N. J. MADE IN U. S. A. PREFACE BY THE AUTHOR

In submitting tins manual to the public, I crave in- dulgence for making a few remarks in regard to myself. Copyright 1934 by Charles E. Graham & Co. The profession-for such it must be admitted-of Newark, N. J. Made in U. S. A. mixing drinks was learned by me, in San Francisco, and, since then, I have had-forty years' experience. Leaving California, in 1868, I opened, in Chicago, what was generally recognized to be the largest and finest establishment of the kind in this country. But the conflagration of 1871 caused me a loss of $100,000 and, financially ruined, I was compelled to start life anew. It was at this time that I was taught the value of true friendship, for numerous acquaintances ten- dered me material assistance, which was, however, gratefully declined. Though later engaged in Boston, at a leading hotel, I soon returned to New York and was employed in one of the well-known hostelries of the Metropolis until , enabled to begin a business of my own, which has since been pre-eminently successful. There was published by me, in San Francisco, the first Bartender's Manual ever issued in the United States. This publication was a virtual necessity-the result of a constant demand for such a treatise by those everywhere engaged in the hotel, bar and restaurant business. As a proof, ten thousand (10,000) copies of tlie work were sold at a price much larger tlian the pres- Illat will be required, with directions for their proper ent cost within the brief period of six weeks. use. There is, additionally, a lar& number of valuable In 1869, 1 was challenged by five of the most pop- hints and items of information for bartenders and, in ular and scientific bartenders of the day to engage I fact, every detail that may be of importance from the in a tourney of skill, at New Orleans, with the sequence moment one steps behind the bar through all tlie re- that to me was awarded the championship of the Unit- qiiirements of oarh day succeeding 'Those who are ed States. thoroughly experienced, and whose competence has To recapitulate:-Having been in the hotel and long since been conceded, have also found this work liquor business, in various capacities, since nly boy- to be of value to them They have always aek~iowl- hood, being employed in some of the most prominent etlged it to be -"a handy volume." hotels, restaurants, and cafes of several large cities, The principle I desire to instill is that this vocation and having traveled extensively in this and other coun- -that of eating and drinking-to be properly suc- tries-especially of Continental Europe-for the sole cessful, must be conducted by the same legitimate purpose of learning tlie methods of preparing the many methods as any other inonied enterprise that appeals different kinds of mixed drinks, with tlie highest let- directly to tlie public. It furnishes a necessity, just ters of recommendation acknowledging my thorough as does the clothier, hatter, and shoe-dealer, and, in ability, I have, after careful preparation with much itself, is an honorable means of livelihood. It should time and expense, succeeded in compiling this work not he regarded 1)y the proprietor or employee as a which is now offered in a revised and up-to-date form. special means of sec~iringthe patronage of friends, There is described and illustrated, in plain language, as a possible avenue of good luck, or as a chance to gain the popular mixed concoctions, fancy beverages, cock- by nefarious opportunities. Tt should be managed tails, punches, juleps, etc. This volume also furnishes alone in an earnest, honorable manner. Believe in comprehensive instructions to be observed in attending yourself, and others will have lait11 in you. a bar, in personal conduct, how to serve and wait on I rlIlie writer has also maclc-for many years past- customers, and all the various details connected with a profession of teaehingtlle art of attending a bar to the business so definitely stated that any person con- any one expressing an inclination to learn. In tlie templating starting in life as a bartender has a per- great number of those who have received instruction fect and valuable guide to aid him in a complete mas- from me in the latest methods and scientific manipu- tery of his line of labor. This manual likewise gives lation, .1 can with pride refer as testimonial of my fit- a complete list of all bar utensils, glass and silver ware, rims as a teacher of l)arton(ling. mixtures, liquors, and different brands of beverages In conclusion, I desire to state that this publication, in its first edition, was the primary work of the kind in the United States, if not in the world; and that I am the originator of a form of manual instruction that may be classified as a contribution to trade literature. Imitation is always the sincerest form of flattery and, consequently, attempts have been made to furnish the INDEX. public with similar efforts by others-efforts that have failed to detract from the popularity and efficiency of Harry Jolinson's Bartender's Manual. RULES AND REGULATIONS. But it is to be noted that this volume is not alone intended as a guide to those serving at the bar. Its pur- FROM 1 TO 66. pose is to be a work of reference, as well, for the pro- PAGE. prietors of hotels, restaurants, clubs, steamship lines, How to attend a bar...... 21 public dining-rooms, and all those engaged in catering How a Bartender may obtain a Situation...... 22 The Mutual Relations of Employer and Employee.. . . 24 to the general needs of "the inner man." Rules for Bartenders in entering and going off duty 28 It is my hope that this guide will not only prove ser- First Duty in opening a Bar-room in the morning.. 29 viceable to the profession, for whom it is specifically Why Bartenders should have their own Union for intended, but, furthermore, to the family circle and Protection and Association...... 33 the public in general. The style and art of mixing is Getting your Money when busy or in a rush.. , . . . .. 38 Hints about training a Boy to the business...... -. . . . 39 indicated in the twenty odd illustrations that are given Treatment of Patrons-Behavior towards them...... 40 in the work, special attention being called to plates How to improve the appearance of Bar and Toilet "Nos. 1 and 3. Plate No. 2 is, likewise, pertinent to Rooms ...... 42 the text. To know how a customer desires his drink to be Very respectfully yours, r mixed ...... 45 Hints fromthe Author ...... 45 HARRY JOHNSON. The Opening of a New Place...... 49 Having a complete Price-List...... 53 To keep Ants and other insects out of mixing bottles 53 Handling Champagnes and other wines...... 54 Cleaning Silverware, Mirrors, etc...... 54 How Corks should be drawn from wine bottles...... 58 Glassware for Strained Drinks...... 59 The Ice Box in your Basement or Cellar...... LIST OF UTENSILS. WINES, LIQUORS AND PRINU- How to handle properly Liquors in casks or bottles .. 6;j PAL STOCK OF RESTAURANT AND CAFE A few remarks about Case Goods ...... 64 . A Tip to Beginners-How to make money ...... 70 FROM 57 TO 70. Keeping Books in a simple manner ...... 76 I PAGE . A Restaurant in connection with a Cafe ...... 78 Complete List of Utensils. etc., used in a Bar Room 147 In connection with the Check System ...... !)a List of Glassware ...... 149 Concerning High Proof of Liquors ...... 99 List of different Liquors ...... 149 Some remarks about Mortgages ...... 101 List of Wines ...... 151 A few remarks about Cashing Checks ...... 104 List of Cordials ...... I51 Rules in reference to a Gigger ...... 107 List of Ales and Porter ...... 152 A few remarks regarding Lager Beer ...... 108 List of Mineral Waters ...... 152 How Lager Beer should be drawn and served ...... 109 List of Principal Syrups ...... 153 About bottled Lager Beer. imported as well as domestic 113 List of Principal Bitters ...... 153 About Cleaning Beer and Ale pipes ...... 11:j List of Principal Fruits used in a Cafe ...... 158 Relating to Punch Bowls ...... 114 List of Principal Mixtures ...... 154 The proper style of opening and serving Champagne 115 Sundries ...... 154 Purchasing Supplies ...... 116 The Principal Stock of a Restaurant ...... 1-54 Handing Bar spoons to Customers ...... 116 The Principal Stock of a Cafe ...... 156 How to keep a Cellar and Store Room ...... How to Clean Brass and other Metals ...... 122 Keeping Glassware ...... 12:j How to handle Ice ...... 127 The purchase of an old Place ...... 128 LIST OF MIXED DRINKS . The opening of Mineral Waters ...... 132 FROM 71 TO 337 . How Drinks should be served at tables ...... 133 How Claret Wines should be handled ...... 133 A Treatment of Mineral Waters ...... 135 PAGE. In reference to Free Lunch ...... 135 Absinthe Cocktail ...... 163 American Style of Mixing Absinthe ...... How to handle Ale and Porter in casks ...... 137 176 Apple Jack Sour ...... 187 Cordials Bitters and Syrups ...... 138 . Ale Sangaree ...... 199 How Ale and Porter should be drawn ...... 139 Arf and Arf ...... 208 Decorating Drinks with Fruit ...... 140 Absinthe Frappe ...... 245 How to handle Fruits, Eggs and Milk ...... 140 Apple Jack Cocktail ...... 256 Concerning Bar Fixtures with Gauze in the summer 143 Apollinaris Lemonade ...... 260 Cigars sold at bar and elsewhere ...... 144 April Shower ...... 267 Last but not Least ...... 146 American Glory ...... 267 E PAGE. Gin Toddy ...... 230 Egg-Nogg ...... 169 Gin and Molasses ...... 231 East India Cocktail ...... 1ST Gin Sour ...... 240 Empire Punch ...... 194 Gin Rickey ...... 241 Egg Lemonade ...... 195 Gin Daisy ...... 256 Egg Milk Punch 197 ...... Golden Thistle ...... 264 English Bishop ...... 216 English Royal Punch ...... 232 H English Curacoa ...... 233 How to Mix Absinthe ...... 176 Egg Sour ...... 249 How to Mix Tom and Jerry ...... 187 Eye-opener ...... 259 How to Deal out Tom and Jerry ...... 188 Hot Spiced Rum ...... 197 Hot Apple Toddy ...... 202 F Hot Lemonade ...... 203 Fancy Whiskey Smash ...... 170 How to Serve a Pony Glass of Brandy ...... 218 Fancy Brandy Cocktail ...... 172 Hot Gin Sling ...... 218 Faivre's Pousse Cafe ...... 178 Hot Arrac Punch ...... 224 Fancy Brandy Smash ...... 182 Hot Scotch Whiskey Sling ...... 225 Fine Lemonade for Parties ...... 215 Hot Milk Punch ...... 226 Fancy Brandy Sour ...... 231 Hot Whiskey ...... 227 Fedora ...... 235 Hot Locomotive ...... 328 Hot Irish Whiskey Punch ...... 229 Hot Rum ...... 231 Hot Brandy Sling ...... 239 Golden Slipper 168 ...... Hot Egg-Nogg ...... 249 German or Swiss Style of Mixing Absinthe 177 ...... Hot Brandy Punch ...... 250 Golden Fizz 178 ...... Hot Scotch Whiskey Punch ...... 250 Gin Fizz 186 ...... Highball ...... 251 General Harrison Egg-Nogg ...... 200 Hot English Rum Punch ...... 252 Gin and Calamus ...... 211 Horse's Neck ...... 259 Gin and Milk 217 ...... High Life ...... 268 Gin and Wormwood ...... 219 Gin Fix ...... 220 I Gin and Tansy ...... 224 Italian Style of Mixing Absinthe ...... 177 Gin Julep ...... 225 Imperial Brandy Punch ...... 208 Gin Cocktail ...... 236 Irish Cocktail ...... 243 Gin Smash ...... 228 Imperial Cocktail ...... 263 0 . I PAGE. I Japanese Cocktail ...... 193 Old Style Whiskey Smash ...... 198 John Collins ...... 198 I Orange Lemonade ...... 204 218 Jersey Cocktail ...... 204 1 Orgeat Lemonade ...... Jamaica Rum Sour ...... 224 i Orchard Punch ...... 228 ' Old Tom Gin Cocktail ...... 280 Orange Punch ...... 286 K Old-Fashioned Whiskey Cocktail ...... 242 Knickerbocker ...... 170 Old Style American Punch ...... 244 Knickebein ...... 180 Oyster Cocktail ...... a 262 Kirschwasser Punch ...... 201 Olivette Cocktail ...... 286 Klondyke Cocktail ...... 264 L P Pouaae Cafe 160 Lemonade 191 ...... ~ousaeL'Amour io5 268 ...... Little Egypt ...... Port Wine Punch ...... q.q...... i& Prusalan Grandeur Punch ...... 192 M Porter Sangaree ...... 202 Mint Julep ...... 161 Punch&laFord ...... 216 Morning Glory Fizz ...... 162 Port Wine Flip ...... 234 Manhattan Cocktail ...... 162 Port Wine Sangaree ...... 280 Mississippi Punch ...... 166 Port Wine Cobbler ...... 240 Milk Punch ...... 179 Peach and Honey ...... 241 Medford Rum Sour ...... 184 Punch fl, la Dwyer ...... 248 Maywine Punch ...... 196 Philippine Punch ...... 244 Mulled Claret and Egg ...... 201 Punch fl, la Romaine ...... 247 Milk and Selters ...... 212 Porter CUP for a party ...... 248 Medford Rum Smash ...... 220 Parisian POUES~Cafe ...... 249 Medford Rum Punch ...... 227 Port Wine Lemonade ...... 268 Morning Cocktail ...... 242 Maraschino Punch ...... 260 Martini Cocktail ...... 165 R Montana Cocktail ...... 261 Roman Punch ...... i66 Marguerite Cocktail ...... 263 Rhine Wine Cobbler ...... 201 Maiden's Dream ...... 264 Rhine Wine and Sellers ...... 208 Morning Daisy ...... 265 Raspberry Shrub ...... 210 PAÃ‡.. PAGE. Rochester Punch ...... 23.') Sherry Wine Egg Nogg ...... 219 Rock and Rye ...... 240 Star Cocktail ...... 262 Remsen Cooler ...... 256 Silver Cocktail ...... 262 Russian Punch ...... 261 St . Joseph Cocktail ...... 262 Reform Cocktail ...... 264 s Sherry Cocktail ...... 248 Toledo Punch ...... Snow Ball ...... 257 Tip Top Punch ...... Saratogf- Cooler ...... 259 Tom Collins...... Silver Fizz ...... 165 The Old Delaware Fishing Punch .... Sherry Cobbler ...... 163 The American Champagne Cup .... Sherry Flip ...... 171 Tom and Jerry (cold) ...... St . Charles Punch ...... 17.) Trilby Cocktail ...... Selters Lemonade ...... 180 Tea Punch for the Winter ...... Sauterne Cobbler ...... 181 Tea Cobbler ...... Santinas Pousse Cat? ...... 181 Turkish Sherbet ...... Sherry Wine Punch ...... 183 Thorn Cocktail ...... 261 Saratoga Coektu'l ...... 193 Tenderloin Reviver ...... 265 Sherry and Egg ...... 190 Tuxedo Cocktail ...... 267 St. Croix Crusta ...... 197 Turf Cocktail ...... 368 Soda Cocktail ...... 108 St . Croix Rum Punch ...... 200 Soda Lemonade ...... 200 v St . Croix Fix ...... 203 Vanilla Punch ...... 171 Soldiers' Campine Pundl ...... 213 Vermouth Cocktail ...... 181 Saratoga Brace Up ...... 213 Virgin Strawberry Ice Cream ...... 258 Sherry Wine and Ice ...... 214 Shandy Gaff ...... 217 Sherry Wine and Bitters ...... 2% w Stone Wall ...... 2'2:) Whiskey Daisy ...... 167 Stone Fence ...... 22:) Whiskey Rickey ...... 171 c190 Sherry Wine Sangaree ...... ,+ Mc White Lion ...... 172 Soda and Nectar ...... 231 Whiskey Crusta ...... 179 Soda Negus ...... 233 Whiskey Julep ...... 183 St . Croix Sour ...... 241 Whiskey Cocktail ...... 188 1. HOW TO ATTEND A BAR, Whiskey Sour...... ,101 Whiskey Cobbler...... 196 The General Appearance of the Bartender, and How Whiskey and Cider...... a17 Whiskey Fizz...... 227 He Should Conduct Himself at All Tirnea Whiskey Fix...... 228 When on Duty. Wine Lemonade...... 280 White Plush...... 239 The author of this work has, after careful delibera- Wedding Punch tor a Party...... 247 tion, compiled the following rules for the management Whiskey Smaih...... 266 of a saloon, and would suggest the advisability of fol- Wld0w18 Ki~~,,,,,,,,,,,,,..,,,,...,.,..,,,,,,,,,,,,,a68lowing these instructions while attending a bar. He Wines with a Formal Dinner ...... 269 has endeavored to the best of his ability to state them in perfectly plain and straightforward language, as the work must be conducted in the same systematic and proper manner as any other business. When waiting on customers, at any time, it is of the highest importance for a bartender to be strictly polite and attentive in his behavior and, especially, in his manner of speech, giving prompt answers to all questions as far as lies in his power; he should be cheerful and have a bright countenance. It is absolutely necessary to be neat, clean, and tidy in dress, as that will be more to the interest of the bartender than any other matter. He should be pleasant and cheerful with everyone, as that will not only be gratifying to customers, but also prove advantageous to the bartender serving them. It is proper, wlien a person steps up to the bar, for a bartender to set before him a glass of ice-water, and, then, in a courteous manner, find out what he may desire. If mixed drinks should be called for, it is the bartender's duty to mix and prepare them above the counter, and allow the customers to see the oper- ation; they should be prepared in such a neat, quick, and scientific way as to draw attention. It is also the bartender's duty to see that everything used with the drinks is perfectly clean, and that the glasses are bright and polished. 2 1 When the customer lias finished and left the bar, tions to which lie slioiild reply prnnilitly. Tlnve so6d the bartencler slioiild clean the counter we11 and thor- recommendations with yon, if ~ioisilili.~,or, ;it least, be oughly, so that it will have a pod, renewed appear- able to prove by references that you are reliable and ;iiicc, and, if time allows the bartender to do 60, he capable. In oiitcringati oilier or restaurant, it is should clean, in a perfect .manner, at once, the glasses proper to take olT your list, and, v~~iecially,wliik' talk- that have been used, so as to have them ready again ing to tin' ~roprit>tor-a iiiiii.~li-i~<.~~i.~rte(lact of when needed. Kegarcling the bench which is an irn- courtesy. Aliiny 11eolik lirlievr that t lit-y lower tlieni- portant feature in managing a bar properly, it is the srlves by lifting tlieir liats, but this is a tnistiikeii o1)in- bartender's special duty to have it-cleared up and in ion, as it is only a mattrr of etiquette, and sliows pr~pi.~r good shape, at all times, for it will always be to his rt'spect. When tlie pro~irii.xtor is ;I ~.ntlc~inaii,yo11 advantage if done correctly. (See illustration, plate will find lie will do the sainr, even bet'ow you have: No. 2.) perhaps, to show tli:it IK' hiis tlir proprr 1~nowlei.lgeof Other particular points are, the style of serving and what etiqnvtte cleni;111(1s. the saving of time. Whenever you have to mix drinks A l)arten(lrr iinluiringfor a position should lie clcaii- which require straining into a separate fancy glass, shaven, with slotlirs wrll-liriislieil, and show blacked: snch as cocktails, sours, fizzes, etc., make it a rule to and should not speak to the proprietor with a cigar iii place the glass of ice-water in front of tlie customer, his nioutli. and neither sliould lie .spit on tlir lloor, hi! next to it the glass into which you intend to strain chewing a toothpick, use slang or profiine langiiiigc, the drink, and then go to work and mix the drink re- or indulge in ntlm hiid liabits. All his answers should quired: try to place your glassware on the counter be short and in a polite tone of lanp:iiage.- - all in one row or straight line. As to the personal When the question of raws is introdneed, yon must style of the bartender, it is proper that, when on duty know yourself what you arc worth, anil every gooil or while mixing drinks, he should stand straight, carry bartender should deiiiaiid good wnpcs. 01' courstJ, it's his head erect, and place himself in a fine position. rii~~chliettcr to demand tliu propvr ciliary, at oner, tIi;iii (See illustrations, plates Nos. 1 and 3.) to accept small wagrs at tin: lieginning am1 then attempt to have it inen!ased later, ;is this iiu~tliodpn- ertilly crcates an ill-Seelinp: Letween employer iiiid tin- ployw, especially it the desired "raise" is refused. I t 2. HOW A BARTENDER MAY OBTAIN is ;xh'isalile for the bartender to ask the proprietor or A SITUATION. rritiiiager, in a gcrit1t:niaiily manner, what hours ha is to work, whether by (lay or night, whether entitled to When a bartender is looking for a position or an meals or not, what ~rivilegesarc to be ginen him, what opening, it is of great importance for him to present is demanded of him, and obtain information of all the a neat, clean appearance. It is also proper for him, liarticnlar rules and regulations governingtlic place as soon as he approaches the proprietor, to be careful of business. If everythingis satisfactory to Loth, am1 in his speech and expressions, not say too much, but you have been engaged, at once leave tlic place, in a wait until the prospective employer asks him ques- proper manner, and do not linger about, trying to occupy the proprietor's time more than necessary, and address them casually or on business. By doing this, not give the bartender, who is going to leave or to he will create good feeling between the help and him- be discharged, an opportunity to know what the busi- self, and even in his absence his employees will do their ness talk has been, or stop and chat to any possible ac- work correctly and promptly. But, otherwise, by not quaintance, who may be present, about what you are treating them kindly, it can not be expected that the going to do. he1 will take any particular interest in the business I try to impress on every bartender's mind that he or fo more than is absolutely necessary to'retain their should study his business as much as possible, in every situations. This indifference will naturally be detri- way, so that he be entitled to the highest salary paid; mental to the business of the place. It is plainly ap- for I do not believe in cheap bartenders. It is much parent that when the help are not treated right, the better for the proprietor to pay high wages to those proprietor acting harshly or with an overbearing man- fully understanding their business than to hire "shoe- ner, never having a "good word" for any one, lacking makers" who have but little if any knowledge of the the commonest politeness of even saying "good morn- business. C'heap men, as a rule, are worthless. ing!" he will fail to make a success; for his employees, instead of caring for his interests, will be antagonistic to him, caring little whether his business runs down or not. The fact is, that employers and employees, should be in harmony with one another, in every direc- 3. THE MUTUAL RELATIONS OF EM- tion, the proprietor looking upon his help as friends, PLOYER AND EMPLOYEE. regarding them with a family feeling, while they should have the proper respect for him as an author- It is important tliat the proprietor of a hotel, res- ized boss, but with no fear, and, certainly, with no idea taurant or saloon should try his best to get good help, of treating him familiarly. the best to be obtained in his line of business, for the It is a sensible idea for the proprietor, from reason that the more skilled assistance he has in his time to time, when doing a very successful employ, the easier it is to conduct the business, and business, to give his employees a little induce- the more successful he will be. After having secured ment in the shape of a raise of wages, proportion- a good set of employees, it is the proprietor's duty to ate to their different positions. This will cause them pay them well, every one according to his position; to strive more earnestly to benefit the business, and treat them all with politeness, and set a good example thereby benefit themselves. It is well also to be prompt by his own manner for them. For example:-When in letting the employees go at the hour designated, and the proprietor enters his place of business in the not detain them unless they are to be paid extra. The morning, or at any other time, he should salute his employees, too, are to be just as precise in going to work people properly by bidding them the time of day, salut- at the exact minute specified, There should be a per- ing with a pleasant nod, and create a genial feeling fect system of working hours, the time of which is not among them all by approaching and speaking to some to be disregarded by either party. If the proprietor one or more of them, calling them by name, as he may is particularly successful and making plenty of money, it is :1dvisa1)1e to +e also an orcasio11i11 extra holiday, or "leavings" given them, caring little when and how iii 11roper 1)ro11ortion, 11rovitlinglthehelp is worthy of they get it. It is not necessary to furnish them with it froin long and onriu~stservice, or, if liossil.ilc, in tlir dillcaries and luxuries, but food that will keep one in summer season, lo lvt the q)loyees liave, at ditrcreiit strength and proper physical condition, to the low- times, a 11rief vi~(>;~tioli,t1101ig11 this is naturally a dif- est as well as to the highest assistant in your employ. ficult matter in our line of lnisiiu~ss. It is wise for the proprietor or manager to state the When the l>rol)riptorsees the time is fit to reward regulations of the house when hiring the help, insisting any one of the employees, to tender an extra present that they should he clean, energetic, sober, drink only to some particular one, lie should, if financially able, a certain amount at meal time or between meals, as iri\;itoly put ;i fiy: or ten-dollar bill in the 111aii's li:mds standard rules are more beneficial in their results, and without any coiniiic~~~t,and without lettin";)t11c~rs see will retain people much longer in tlicir situations than tlie notion. There should not be any self-praise- where tliere are no regulations, and every one is al- siicli ;in action brings its own reward-and, in tliis case, lowed to do more or loss, as they please. After all the it is not wol1 to let the IrSt hand lmow what the riglit facts incntioiied and noting suggestions offered, it will hand is doing. Ibeers, whether your attention to the bottles containing liquors, mix- PLATE No. I,

I turos, etc.; see that they are filled and corked, and I those required for ready use placed on ice. Go to work ~ on your In~nch,place all the glassware on top of tlie ! counter, lint use as little space as possible, to give yourself plenty of room to wait on customers who might come in at that time. Next, give tlie bench a thor- oiigli scrubbing or washing, and, afterward, wash your gliisswiire well in clean water, and place those that lielolit;' tlieru back on the bench. Al'ter having your liar and all bottles cleaned and polislied, see that your \\incs and liquors are cool and l)l(:asant and in a )roper condition. Have tlie ice boxes on the bench filled with fine-broken ice and stored with the neees- sary goods. Cut up the fruits-oranges, pine-apples, ln'i'ric-s, and lemon-pool for cocktails-that may he needed during the day. The bartender should have this ])art of his work done as quickly as possible and make his appearance behind tiit' bar, neat and clean, as soon as his work permits him, not looking half-dressed, ! in his shirt-slocves, mi1 in a ~neraluntidy appearance that is likely to drive away cut-toniers. The filling of the glasses with ice water is an im1)or- {ant item. In placiiigtthe glasses before a customer tlioy sliould 1)~rlt'an ;ind peri'ectly filled, but tiit' l)cst way is to hand out a. clean, empty tumbler and a pitcher of ice water, allowing the customer tu help himself. Don't let the porter forget tlio water-closet seats, urinals, and wash-staru'ls, and to put plenty of toilet papor, soap, etc., wlien~ncedrd. It is of importance lo obtain the services of a first-class porter, as his work I requires intelligent managing. A clieap man is worthless. For disinfecting I recommend the nsc of liot water, containing common (wash) soda and, after thorough elcansing to create a good, swcet odor, the use of a piece of natural or artificial ice, the size of the howl or basin. If it is thrown in, there is great danger of the breakage of the bowl, and, consequently, only a man of sensible judgment should be employed to do this kind of work.

i 1 6. WHY BARTENDERS SHOULD HAVE THEIR OWN UNION FOR PROTEC- TION AND ASSOCIATION. I In many long years of experience, I have tried sev- I eral times to start an organization for the mutual ben- I efit and protection of bartenders. The first attempt I was made about 1875, in New Orleans, in an effort to procure for themaufficient wages, to give them a good, decent living, proper hours of labor, and for their general elevation as members of society. The effort at that time resulted unfortunately for the reason, prin- I. cipally, that the old, skilled bartenders, who retained the same situation for years, had passed away-men who supported well themselves, their families, and their clubs-and, in their stead, was a younger element in this avocation who, not knowing their work thor- I oughly, were careless and indifferent, and unable, drifted about from one place to another. The conse- quence was that they never became members of the club, and would not have been of benefit, had they done so. Under such circunlstances, it was impossible to organize a beneficial society. At the present time it is entirely different, for tlic reason that our business is regulated by prescribed rules; and bartenders should now have an association of mutual support, as well as the people of any other avocation. Nearly every man in the hotel and restaurant business belongs to some club or protective society; the cooks have their unions; the pastry cooks also a home and an association; the waiters have an ~rganization;and there does not exist any valid reason behaved himself, and can maintain a club or association why the bartenders should not have a similar eombina- that will compare favorably with any other. By doing tioti. I claim that the last-named an; as much entitled all this, and having the mutual support of one another. to certain rights as is the skilled mechanic and laborer, it will be easier for those bartenders, who are in need of anil this for inany reasons. As we all know, the bar- a situation, or are suffering from an accident or illness, tenders, as a rule, have never, with but few exceptions, to get along without fear of the future. It does not re- had regular working hours. Xeitlicr have they had a quire a great amount of capital to btart a beneficial in- regular and fixed salary paid according to their skill stitution. A place of meeting, one or more rooms, at iinil knowledge of the business. It is perfectly natural a moderate rent, and no salaried officer, except the sec- that a poor bartender, with little nnderstandingof his retary, with some little expenditure for light and heat, vocation, could not have the same amount of wages will comprise tire list of ordinary expenses. There us a superior one working in first-class houses. Still, will always bc many members who will gladly serve if this miin is of mod character and reputation, and in the -\arious offices, satisfied with the honor, and honest, lie could very readily become ;I very useful without thought of any compensation. Besides the member of tlie chib, provided he is ivilling to do what regular members, there arc many other people, such as is right, live up to the regulations of the society, pay- restaurant, hotel and cafe proprietors, vho will sym- ing promptly his dues and assessments, as much so as pathize with a body of this class, and will willingly give the more skilful bartender. There must necessarily be it their aid, in advice, hints, and suggestions. yratih. second-rate ;;s well as first-class men, and there are Individually, I would only be too glad to offer to such plenty of houses which can not always afford to pay for an association my services with all the advice and in- the services of a superior man, and must, therefore, formation I am capable of giving, at any time, what- lake one of less ability. The principal endeavor for ever. bartenders belongingto a club or organization is to at- Tn considering the way some people in our line of tempt the moral and mental elevation and (dncation business have been abused by lieartless employers, who, of themselves to such a dt~yrscthat the entire public by dumb luck, or, more often, entirely from tlie ef- v-ill recognize them as gentlc~nienand -useful business forts and ability of tlicir bartcnderq, ha~cachieved a men of tlie connnnnity. Therefore, I rsroinmend fortune, I can not be too severe. One of this type of every 1)a~'tendcrto take sill o1)portnnitiss to iulvanec ~nentakes a notion to go out for his own amusement, himself in every direction-not only good habits, good and fashionably attired, with a hig diamond in his dressing, good manners, and dean appearance, but, shirt front and a large roll of bills in his pockets, pos- also, to devote some of his spare time, at least, to read- sibly a horse and carriage at his disposal, lie starts out iig what will lielp him; to associate with the host peo- on a day of sport, with no consideration for the welfare ple possible, visit places that will he of benefit to him, or feelings of his bartender, caring little, whether his try to study their own personal welfare as well as that employee works 8, 10, 12, or 18 horn's that day, or of their families (if they have any), and set an example whether he gets his proper meals, so long as he has a to his fellow-brethren and the world in general, in the "good time;" the bartender, in many such cases, work- full belief that he is as good a man as any one else who ing for a small salary, and constantly being imposed upon by the proprietor who is only actively engaged in any great amount of benefits; hnt it will soon find out, wasting- his own money. tliat, under good business managenleiit, it will be Therefore, bartenders should do what is best to on a firm financial basis. It ih necessary to know that protect then~selvcs,and join together in an association we must creep before we can walk. of mutual help and endeavor. The menlbers should As far as I am concerned, I wish such an association ask only for wages that are reasonable, and never try tlie best success 111 all its undertakings, and, under to annoy their employers by threats of a strike, but all circumstances, it \\ill have my good mil, and may have every difficulty, that may occur between the count upon my friendship, provided that its officers boss and the help, settled in a sensible manner, so that and members act as men and gentlemen. I know how the business may not suffer by it. As soon as the men a man feels when he has to stand behind the bar, be- begin to dictate to their employers regarding wages cause there are no well-regulated hours, no prescribed and lengthof hours, they will tail, because they are regular salary for certain duties, and, then, one is fre- not in the right, and they will not have the sympathy of quently obliged to stand the insults and abuse, at the public. Our hours are always necessarily longer times, of a certain class of customers. Why shouldn't than those of the ordinary mechanic, but one should we bartenders liabe a union and protect ourselves, and not be kept working in a continuous stretch of many why shouldn't 11 e be respected as well as any other man, hours. There are cases, naturally, where a man is so much tlie more so as it requires ability and a level obliged to stay on his post a few minutes longer than head to become a first-class bartender, while a shoe- the allotted time, but no proprietor lias a right to make maker is absolutely unfit for our business?! a bartender work as long as he pleases, just because he A man in our line. to be successful, must be quick, thinks his "dispenser of drinks" is a slave. have I prompt, courtclous, able, a good student of human stood behind the bar I11 twenty years' active service, in nature, a good dresser, clean, and possessing several various cities, and have been in business myself for more virtues. Therefore, a bartender should be re- twenty more years, so I have had the experience, the spected and as well paid, proportionately, as a man in knowledge, and the feeling of parties to both sides of any other line of business. It is proof that we could not the question of enlployer and employee. A man who use every Tom, Dick, and Harry, because leading bar- is fortunate enough to be a proprietor should be pleased tenders frequently command very large salaries. In to help his bartenders to obtain an organization. in my own case, I had for a number of years $100 a week which they may be financially and socially improved. paid to me. This is evidence that a man must know Furthermore, bartenders joining an association of this and have sufficient ability and scientific knowledge to nature, will find it of great advantage, as they can hell) fill the position, though every one is not as fortunate each other in case of sickness, disability or death. 1 as myself, and I have worked for as low an amount have known hundreds of good bartenders who, meeting as $15 a week, too. with misfortune, became entirely destitute of friends and means. A now association should not start off Vow, boys, do what is right, and stick together! If under the impression that it can immediately begin you (lo, you will soon better your own situations and to lielp largely its members, who are in need, with chance in life. 7. GETTING YOUR MONEY WHEN lone, lielp to rectify mistakes, and notice, also, that BUSY OR IN A RUSH. probably the right amount of moiiey is being handed in. This is not because the proprietor is doubtful of To get your money is the most important and lead- tlie honesty of his employees, hut because it is his duty ing point of the business, and, certainly, needs as strict to exercise for his own benefit a careful supervision attention as anything else. The correct way of doing of Iiis own husiriess. this is to calciilnte tlu' amount while preparing and Whenever there is such a rush, it is proper for the serving the i1i-ink.s. As soon as this is done, it is to be bartender, as soon as lie receives money from the eus- iindc~i~tftood,without exception, tliat tlie man behind tonier, in payri~cntfor HIPdrink, to pick up the cheque t lie bar, attendingtlic customers, should immediately and iniinediately crie out the cliange desired; for in- turn out the cheque or proper amount laheled on pa- stance, if tlie bill ib -10 cents, and a dollar bill was pre- ner (out of the cash register), and then deliberately [Â¥-t>nti.~llie would [Â¥-;ly"Porty out of a dollar!"-as this dace it half-folded on the niixing shelf, at his station saves time, if instea(1 lie waited until lie got up to the \vlierever lie may servo the party. The cheque should cashier. Iiy callingnut, at once, tlie change is ready not be placed out on the counter or bar, because some ordinarily for him as soon as lie reaches the cashier. one of the party drinking may accidentally knock it off It is always the bartender's duty to be smart and quick, the bar, or J'orptfully place it in his pocket without in order to get the money for tlie drinks, and allow no laying, and, then, in case of ilisapeement or argument one to escape without paying. In making your own lietween tlie bartender and tlie party drinking, whether change, it is proper to hand the balance, due the cus- the drinks had been paid or not, there would not be tomer, in a courteous manner to him, placing it on a silly proof either way. But on tlie mixing shelf the (lry q)ot of the counter, so tliat, if a mistake occurs, it cluqiie is in the possession of the bartender, and under can easily lie n'ctifieil. Tlic change sliould not be the eyes of tlie cashier, ~intilit is paid, and thus there placed in a pile, hut spread out in s11cli a way that any can not possibly be any cause for a dispute. error, of too much or too little, (ym iiuickly be seen A piece of paper left flat may not readily be seen, by both, bartender and customer. lying on a desk or shelf, but half-folded or creased, it lias ends that make it more visible. In case of a large rush, at tlie lunch, dinner or supper hour, or when the place is next to, or in the vicinity of, a theatre, public 8. HINTS ABOUT TRAINING A BOY hall, circus, etc., where there would necessarily be a rapid trade, at certain honrs, especially in the evening, TO THE BUSINESS. the cashier not only takes the money handed him by For the last thirty years of my experience, I had the the bartenders, hut also keeps watch, as far as possible, opportunity of training many hundreds of boys to our that the proper amount of money is paid over by the trade, and would suggest to any proprietor, manager (lifferentparties of ciistomers. At these times it is the or bartender to treat the boy strictly, teaching him duty of the proprietor or manager to place himself in manners and restrain him from becoming impudent such a position that he can oversee all that is being to yo11 or to tlie customers. I would advise that the man behind the bar give the boy all particular points of house kept and the prices charged. Show to your and information regarding the business, talk to him patrons that you are a man of sense and humanity, in a pleasant, but btill authoritative way, and don't let and endeavor to do only what is right and just by him hear bad language, )fit is possible to avoid it. See that he always looks neat and clean, and have him obey , refusing to sell anything either to intoxicated or dis- yonr orders fully. Meanwhile, give him the liberty orderly persons, or to minors. If you think a customer that properly belongs to him and, by doing so, yon is about spending money for a beverage, when it is pos- tt ill turn out a very good, smart, and useful boy, fit for sible that lie or his family needs the cash for some your business. Whenever you havc the opportunity, other, more useful purpose, it would be best to give it is yonr duty to set a gooa example to him; teach him him advice rather than the drink, for which he has as much as you are able, so that when he is grown he asked, and send him home with an extra quarter, in- can call himself a gentleman, and need not be ashamed stead of taking the dime for the drink from him. The of his calling. custon~erswill then respect you as a gentleman and a A good many people, I am sorry to say, are laboring nnder the erroneous impression that there is no such business man. No one should make distinctions be- thing as a gentleman in the liquor business. If those tween patrons on account of their appearance. As long people, however, knew thoroughly the inside operations as they behave like gentlemen, they should be treated of our avocation, or became acquainted with some good as such. Therefore, all customers, whether rich or man employed therein, they would soon come to the poor, should be served alike, not only in the same more proper conclusion that none but gentlemen respectful manner, but with the'same quality of goods; could carry on the liquor business in a strict and sys- not keeping a special bottle for rich people, and an in^ tematic way. The trouble is that most of these nar- ferior grade for poorer persons, unless you have be-- row-minded people havc no accurate information on fore you one who prefers quantity to quality. In ob- the subject, and, consequently, are led to place all men in our business under the same heading. serving these rules, you will build up a reputation as a first-class business man who acts with correct principles, and you vill find it safe and easy to succeed. But there is a way of spoiling your customers, and that 9. TREATMENT OF PATRONS-BE- is by offering too much or by treating too often. This HAVIOR TOWARD THEM. latter fault is especially the case with many on opening a new place of business. It is always the wisest to The first rule to be observed by any man acting as give your customers all they are entitled to, but no bartender is to treat all customers with the utmost po- more. liteness and respect. It is also a very important matter to serve the customers with the very best of liquors, wines, beers, and cigars that can be obtained; in this respect, naturally, one mlist be governed by the style 10. HOW TO IMPROVE THE APPEAR- ANCE OF BAR AND TOILET ROOMS. It is tlie duty of a bartender to keep everything con- mxcted with the bar-room in such a manner that it will attract tlie attention and admiration of customers iind visitors. A clean condition will also aid in preserv- ing the pictures and ornaments. Have tlie fixtures oiled, occasionally, using good, raw linseed oil, but not too much of it. Woodwork should be thoroughly . cleaned and dried, before the oil is used on it. I have often been in places where they lavish their entire attention on one particular thing to tlie detriment of all others, and especially tlie toilet-room, \\hicll is one of the most important matters to be kept in the best order. In fixing up a new place or altering an old one, it is advisable to have tlie toilet on tlie same floor as the cafe, if there is room for it, and proper facilities that it may receive constant observation and, consequently, proper attention. My advice to the proprietor of a public place is that he sees that the toilet- rooms are comfortably heated as well as ventilated, in the winter time, that there.may not be danger of tlie water pipes freezing. This is not only annoying, hut very expensive, in having the necessary repairs made. in summer, the toilet-rooms should he well lighted, with a supply of fresh air, at all times. These rules should always he strictly observed. Where ample space can be devoted to the toilet-rooms, a wash-stand, mirror, clean towel, brush, comb, and cuspidors; with plenty of toilet paper, will add to the comfort of the * patrons of the establishment. And from time to time -perhaps, once a fortnight-the closets should receive a thorough overhauling and cleansing. Where there is sufficient room, it is very advisable to have the closets as large as possible. They should contain two or more hooks for the convenience of customers, by 1v11ic11they can hang 11p their hats and coats. In a large estal~lisliineiitit i&best for the proprietor to have a man stationed about the toilet-rooms to keep them in condition, and to wait upon those needing paper, soap, and other requirements.

11. TO KNOW HOW A CUSTOMER DE- SIRES HIS DRINK TO BE MIXED. The greatest accomplishment of a bartender lies in his ability to exactly suit his customer. This is done by inquiring what kind of a drink the customer desires, and how he wishes it prepared. This is especially necessary with cocktails, juleps, "sours," and punches. The bartender must also inquire, whether the drink is to be made stiff, strong, or medium, and then must use his best judgment in preparing 't; but, at all times, he must make a special point to study the tastes of his customers and, strictly heeding their wishes, mix all drinks according to their desires and taste. In following this rule, the barkeeper will soon gain the esteem and respect of his patrons.

12. HINTS FROM THE AUTHOR. The author of this work would like to make a few remarks in relation to a special furnishing that has generally been greatly neglected. Whatever saloon or cafe you visit, you will find, with but few exceptions, no matter how elegantly the place is fitted up, that the working bench is usually constructed in a very poor and ill-shaped manner. Now, the remedy recommend- cd is, that whenever a party has a saloon or liar-room cabil~et-~i~alier,whether lie wants the box to contain fixed up for business, lie shoulil not leave all the ar- figlit, ten or twelve bottles. The ice-box containing rangements to the cabinet-maker but make it a special the broken or shaved ice should also have an extra point to have the bench constructed in a neat and bottom niacle uf wood, in order that neither the true comfortable method, and of sufficient width, so that bottom nor the ice-pick should be injured by contact it will "show off" and be handy at the same time, espe- with one another. The wood bottom should be per- cially in regard' to the liquor, ice and water boxes. forated, so that the drainage and lees may run off Every worliing bench should be lined with copper and readily. All tlie bottles in use should always be kept tinned over, and made of tlie best materials. This closed wit11 good corks, and covered with nickel or fixture cannot lie made too well and it is best to not sliver-y1:itcd nion~itiiigs. Tlie face of tlie bench should spare expense in having it done. With the copper be decorated with good cabinet-work, in order to cover lining the bench will last niuch longer, practically for- the rough material which is generally used, and, fur- ever, and there is avoided not only tlie unpleasant thennore, tlie legs or supports should be "turned," leaking but the continual repairs that a cheaper bench instead of tlie wide boards generally seen, for the rea- will constantly require. The various boxes should be son that more room is obtained, cleaning is easier and made with rounded edges, as square ones accumulate the efYect is naturally more pleasing to both the eyes dirt and :Ire, necessarily, more diificult to clean. Every of pro~rietorand customer. The floor underneath liox should have a faise or loose bottom-a sheet of the working bench should be kept scrupulously clean, <-oppcris preferable-tlie same size as the box, as this nol1iin";)eing placed there except a fancy waste pail lirevents injury to the real bottom of the box. The for eac'li station. A handsome Lox of the same ma- top liningof the bench should be corrugated, with a terial as the caliinet work, lined with copper or other slight pitch forward. that the water may run off rapid- proper metal, is to Le placed on the floor underneath ly. The M'ZO of the liquor box depends upon tlie size the i~'ii(,11,for the purpose of placing empty bottles of the bench. If n large business is expected, ample in it. Tlie hox-lini~ipwillsave much labor and pre- provision should he made for it. When expecting to vent ac~iinulations of "leavings." Additionally, do a fair business, the liquor box should be large every bar systematically arranged should have a couple enougli to bold the principal liquor bottles that are of Ixixcs made of the same material as the cabinet work, supposed to he kept cool. For instance, at eaeli end to be placed on the floor under the bench as a receptacle of the box tlicre should he sufficient room for two or for the corks. Every bench should have the tubes in three bottles of whiskey-the 15-cent as well as the tlie hqnor box, and exact measurements should be 10-cent grade-two bottles of gin (Old Tom and 1101- takrn, allowing for tlie width of the bottles as well land), two bottles of sherry and Rhein wine, a couple as tlie sunce occunied bv each tube. For instance. if of bottles of siphon seltzer as well as a bottle or two tlie liquor box is to contain ten bottles of four inches of imported seltzer. Tlie box should be made of suf- diameter each, tlie box must necessarily be more than ficient depth that the liottlcs will fit in the tubes, so forty inches in length. Formerly, tlie tubes were made that only the necks will appear to sight. The proof wood which, continually damp, would, in the course prietor must know when lie gives the order to the of time, give out a bad odor. I have, therefore, in- vented these metal tubes, which should also be per- 13. THE OPENING OF A NEW PLACE. forated, as this condition will more naturally admit The nioi-t important thing to he looked after in the cool air to the bottle, keep it from sweating and opening a new place is its location. The more prom- have the liquor in a proper temperature for instant inent the position, the more benefit you will derive use. from it, and the easier it will be for you to obtain trade. No bartender should expectorate or throw bits of The next step is for you to obtain as long a lease as paper or other refuse into any of these tubes. By re- possible, provided you have faith in your projected fraining from so doing, absolute cleanliness is assured. enterprise. Don't start in on a short lease. The Expense should not Le spared in making a handsome chances are too great against you. Just at the period and convenient working bench, as far as one's finances your business has become successful, your lease for will allow, for it is the chief feature of the place, and a short term may have expired, and the landlord may it should he the proprietor's pride to have this part of refuse to renew the lease or raise your rent to snch his establishment a source of gratification to both him an exorbitant fignre that there wo111d be little oppor- and the public. Again, in a bar-room where the work- tunity left you for profit. ing bench has not sufficient natural light, artificial Be sure and have the ordinary clause that ivo111d means should be used. The small expense of lighting prevent you from sub-letting or selling your business 111) a dark bench will he saved in the prevention of omitted from the lease contract. The opportunity breaking bottles and glassware. It is also to be re- might be offered yon to sell your business at a fancy membered that the bench should he large enough to price, and you want to be in position to do as you allow the placing of bottles between the bench and please, if possible, without asking yonr landlord's con- the top of the counter. The apertures-from eight sent. Still, always try to he on good terms with him. to twelve in number-for the bottles, which are usually It should also he definitely stated in the lease who from 33 to 1 inches wide, should be made so that the pays the taxes, water tax and insurance, and who is end ones will come exactly to the edge. of the board responsible for repairs. You may otherwise find many and not leave room for the possible accumulation of extras added to the rent you have supposed covered refuse. Have the sugar box or bowl arranged so that the entire expense to you. it can be conveniently reached, thus losing neither Furthermore, the tenant shonld ascertain whether time nor steps. The floor behind the bar should be the building has been condemned or whether the Board clean and kent nerfectlv drv. This will likewise be of Health has any cause of action against the premises, beneficial to the health of the man doing work behind or whether there is anything in the neighborhood the bar. The edge of the bench should be covered detrimental to the success of a respectable business. with a strip of metal 13 inches wide, and this, Above all, be certain before you sign a lease whether when polished, will "show off" the bench to advan- the Board of Excise or the proper authorities will tage. license the place. The next step is to fit up the rooms or building in a style suitable to the neighborhood. If it is a superior one, your furnishings must necessarily be elegant and costly. If in a poorer locality, the fixt11res s110111d bo about you and of as many prospective customers as awor(ling1y. But o1)enii1g in a lltJ1v locality, \v11ere\~er possible. it inay be, it is wise to avoid sjiriidiiig too much in There are othkr legal requirements also to be noticed the arrangement and e11it~cllisli111t~1itof the plac~:, as by the intending proprietor. In Xew York State, no there 111ay not lie the patronage (."ipec'ted nor the op- saloon is allowed within 200 feet of a church or school, portunity tu sell the place at any profit. and other States have special laws defining the location Then select good mechanic's-carpenters and cabi- of a saloon, restaurant or hotel. net-makers-because you need good work aiid must The question of expense and profits may be indicated expect to pay a fair figure for t~xft~llt~nt1vorl~111i1ns11ip. as follows (and, before entering business, it is well to Cheap woodwork will easily lie injured and quickly take into consideration that there are usually only lcstroyed. After soc-nring the services of tlic eiibinct- six working days in the wcck or three hundred and maker, you should si.blect tlie style of counter top, which thirteen in the ordinary year): slio111i1 be of tlic best lumber, thoroughly seaso~ied, For a good location, in onr larger cities, the rent worli~~clout, filled, and oiled sufIiciently long before would lie about $5,000 per annum or, daily, to be in proper condition when yon are ready for open- about ...... $16.00 ing. H !on neglect to have the counter top done till Daily wages for six men requireil- the last moment, it will be impossible to have it in Two bartenders, at $15.00 weekly...... prnnpr slianp. ant1 liy nsf it will soon hp red11ce(1 to a One lunchman, at $15.00 " ...... horrible condition. One cashier, at $12.00 it ...... Soinetiirn~s,unfortiinatc'ly, the proprietor is not able One porter, at $10.00 a ...... to furnish the place; su~llicientlywll for the location. One boy, at $10.00 ' ...... 12.83 Tin's is liable to cauie him a loss of trade. Again, in Meals to employees (six, at 40c. each)...... 2.40 a cheap neig111)or1100(1, 1v11ere there is no possible Drinks for the help, at meals...... 1.00 chance of return for tile invest~n~nt,he may expend The"freelunchV...... 5.00 too much nioney in fixing up his place of I)usiness. License (ordinarily $800 per annum)...... 2.28 The proper method of doing must naturally be left Revenue tax...... 08 to every man's good judgment. Scxt find the proper Gas (or light)...... 1.50 place for your cellar and wine room. The cellar is, I Ice ...... 1.50 literally, the fonndation of success. It should he Laiindry ...... 50 iroperly ventilated, and, if possible, have a good Breakage ...... 1.00 cemented floor. At the earliest moment, lay in your Coal ...... 50 ales and porter, as they require weeks to get settled. Insurance ...... -25 If you delay putting them in the stock until the open- Water tax...... 25 ...... ing day, they are likely to be a muddy-looking beverage I General taxes. .50 when opened for use. Extras ...... 1.00 While making arrangements to open your business 1 The stock used would be about...... 40.00 it is best to try to gsiin tin' good will of the people Total ...... $86.59 These figures are only approximate, naturally, and in which every item, such as bottled goods, wines, as it may be rightly supposed such a business would clarets, clianll)agnes, cord ials, fancj beverages, in more have cash rcceipts of $100 every day, the profit would or less quantities, quarts, half quarts, ctc., should he be about $1 3.40 daily. In a year, the profits would be distinctly specified. These lists will be found very 313 times $I:?.-KJ or $4,194.20. The chief point is advantageous, and will help to avoid many mistakes, always to be liberal in tlie allowance for expenses, and especially in the sale of bottled goods, or when tlie there is then the possibility of greater profits than were barkeeper is a stranger behind the liar and not tlior- expected. Of cotirso, it is not abso111tely essential that ouglily informed in regard to the general prices. With- the proprietor s110~11c1furnish meals to his employees, out them the bartender finds it impossible to act jl~stly Init it is generally good business tact to keep them in toward both his employer and the customer or party the place continually and not miss possible trade when to whom he sells. there is "a ru'sli" or when their absence ~vo111~1possibly entail a loss of custom. Whenever a man has a chance to run his place on Sundays, when it is not in violation of tlle law, it is 15. TO KEEP ANTS AND OTHER IN- advisable to do so, and, by the reducing of expenses SECTS OUT OF MIXING BOTTLES. creates an additional profit. It is to be underst,ood that all the figures given only indicate tlie usual expenses of Some bartendcrs find it (liffioiilt to 1;wn insecth o~lt an establishment for which a rent of $5.000 per annum of the mixing bottles, although it 1-1 an easy matter if ia paid. Where a larger rent is paid, both cx1)ellses and they take a binall china or $la^ dish, pour some water receipts are in larger proportion, though not ncccs- into it, and place the bottle containing the symp, sarily, and where tlie rno(1erate rent of $1,000 or $500 cordial, etc., in tlie centre of it, which thus prevents yearly is paid, they are in lesser degree. It frequently the insects from getting to the bottle. When the happens, l~o~veÂ¥vrerin the business district of large cities bottles are left &tanding over night, or even during that a small, admiralily located place will do a great the day-time, for borne liour5, without using, put a trade within what are known as "business liot~rs." little wooden plug into tlic mouth of the squirt or take tlie squirt stopper out and replace it by an ordinary cork until you use the bottles again. Of course, it is understood that placing the bottle 14. HAVING A COMPLETE PRICE in a little dish of water is only necessary at night, LIST. on Sundays and on holidays, or, whenever the place is closed to husi11e~~.In the day-tinle, as the bottles It is the proper thing for every public house to have a plain and distinct price list-a wholesale list are in constant 115c, they do not require sncli attention, for the proprietor or manager, and a retail one for the and keepina; them 111 water would not only be a nuisance, l)j the (1ripl)ing upon floor and counter, but cashier and the bartenders behind the bar. Also a also create too much rnoihture. It is wise not to pur- special price list of different c1rinlvs, plain and ~nixed, chaw too iiindi of tlic mixtures as gum, etc., because PLATE No. 3. they can always be obtained on very short notice, and a large quantity on hand is likely to. be injured by insects and from other causes long before use.

16. HANDLING OF CHAMPAGNES AND OTHER WINES. Champagne baskets or cases should be opened carefully and the bottles placed on the shelves in a liori- zontal position to avoid breakage. Not niore than is needed for immediate use should be placed on ice, but if more has been put on ice than should be called for it should not be removed, as it will lose strength and flavor, if allowed to get warm and then be returned to the ice. If left there, it should be kept at a temperature close to the freezing point, and the bottles placed so that the labels are not spoiled by ice or water. The bartender must handle champagne carefully, for on account of the gas contained in this wine the bottles break easily. Champagne as well as other wines- Rhine. Moselle, Sherry, Port, Claret, ctc.-should be laid down when storing away. Every brand should he stored separately in the department tc which it belongs.

17. CLEANING SILVERWARE, MIR- RORS, ETC. It will be found a simple matter to clean silverware by observing the following suggestions: Take a metal dish of lukewarm water, add a little soap, then put in your silverware, clean off all the foreign substance and then dry with a towel. Next, take No. 3 whiten- ing, dissolve it thoroughly in water or spirits, apply TO A PARTY OF SIX. Copyrii;htcd, 1888. it in a thin layer, let it get dry, then rah it off with a towel and polish oil' with a chamois skin. If unaldu to reach the crevices with the chamois use a silver brush until every particle of wliitrning is removed. In cleaning mirrors, rub very quickly the glass with a damp towel until every spot is renloved, and then polish with dry towel nntil the mirror is clean and bright. Fse notliingl~iitlinen towels, the same as are always used with glassware. Particular attention must be given to the damp towel, and not Have it wringing wet, for the simple reason that if it is too moist the water will pet into the cracks and joints of the mirror frame.' The excessive dampness, no matter how apparently trifling, will cause defects to the back surface of the mirror and eventually destroy it. In cleaning windows, in front of the store or restaurant, the porter, hartendcr, vaiter or whoever may he employed to do it, should first dust off all the woodwork before beginning to clean the glass. There is nothing better than a clean towel dipped in plain water to wash off the surface of windows, fan-lights, ete. All this cleansing work should he done the first thing in the morning, before the time for customers to appear. Particular notice must he taken not to clean glass when the svin is shining upon it, as the reflections will spoil the best as well as the poorest of plate or common glass. It should he the pride of a man keeping a public place that the entire front of his establishment, containing plate or Level glass, should look perfectly clean and brilliant, for people are thus able to judge from the exterior of the proprietor's character and disposition. They will also he able to form an opinion of the character of the place by the condition of the closets when visiting the rooms. Furthermore, in cleaning your front windows, the chandeliers '(hanging or stationary), the brass and metal work, the shades and globes, and where there are swinging or removabl~ fixtures, they must be 19. GLASSWARE FOR STRAINED handled carefully or they will soon become easily hi- DRINKS. jured, gas will escape, and to the aiinoyaiice will lie added extra expense. If there is any brasswork con- Attention must be given to have your glasses of the nected with the front kick-plates as well as tlie pusli- right size and style, sufficiently large to hold the mixed plates, metal handles, hand or foot rails, lamp posts, drinks-but not too large--you intend to strain into hinges. frames and lamps, it should all he cleaned them. Mixed drinks will show to better advantage and polished before hzisiness begins in the morning. if served in a handsome stde of glassware. Done at a late hour, the work is an obstruction and In every first-class, veil replated place it should n~iisance to customers, ;md badly inipresses the be the pride of the nxm in cl~argeto have nothing ~asscr-by. but the best selected glassware, a proper glass for every different kind of vine as \\ell as for the mixed drinks. It is important in purcliasi11g your glassware to consider the style of your house and the nature 18. HOW CORKS SHOULD BE DRAWN of your customers, because there are different grades FROM WINE BOTTLES. of patrons ewryfthere. It i1- naturally 11nclerstood that tlie finest glassware adds to the pleasant appear- The proper way to draw a cork from a wine bottle ance of the surrozniclings of a cafe, restaurant or sa- is first to cut ofl' the top of tlie tin-foil cap, as far loon, but a proper distinction must always be made. do\\11 as the run, just below the groove in tlic neck A man who has not a first-class trade should never of the bottle. TIiih pre~entsany sediment or du*t purchase Bohemian or French glassware, which is ex- that may have been beneath tlie tin-foil from entering ceedingly costly. The domestic manufacture which I the vine as it flows out. The remainiler of the cap resembles the foreign goods can be obtained much cheaper. I remaining on tin- l)ottlc presents also a gooil apptJi1r- anee. Then draw tlie cork. How liottleil wine should be served has already lieen previously stated. No bartender or waiter should ever think of pouring 20. THE ICE-BOX IN YOUR BASE- out u ine v ith the left hand-in Europe, gem-rally, MENT OR CELLAR. this action is considered a personal insult or affront- 1 because it is naturally avkftard, except with a left- It is very important for a man in our business to handed man, and even when the bottle is properly re- select the proper place for the ice box. He must be tained in the right hand, there is a correct riay of very careful and not have it placed where there is just grasping' it, in order to ha\e fall control of the flow beneath, or in the immediate vicinity, a number of of wine and prevent spilling or any form of accident. pipes, such as steam, waste, 'nater or sewer, for in case Proper care should be taken of all empty bottles, and, of their getting oiit of order, with the consequent nec- if not returned, they should be sold to get a return essary repairs, he ~v0111d be given a vast amount of an- of some part of their cost. noyance and trouble. The place where the box is to be placed should be perfectly dry and well ventilated. neath it. If it is made too low down, the space under- The box should be made of the best material. long neath is wasted, as no keg or barrel can be placed and large enough, and sufficiently convenient to serve there, and in an ice box you want every inch of room the purposes of your present trade, and even larger to be utilized. This chamber should also be made of than the present demands, to meet the possible re- the best material, the beams placed in it not crossed quirements of a growing business. It is much better vertically hit horizontally. The best material is hard to have it built sufficiently large for the future time pitch pine, tli'c reason lx~ingthat it does not absorb so that you may not be troubled by having it enlarged water, will neither rot nor decay, nor become filled or altered. with the bad odor as is frequent with soft woods. Tlie The ice box should not be nailed together, but built drip-pan, to be placed under the ice chamber, must lie in sections, which are joined together by screws. It of the proper size, not too small, or else water will drip might happen that it was necessary to remove the outside of it. It should be madc of galvanized iron ice box to some other -place, and this could readily be or copper, for if cheaper material is used it will soon done when it is in sections. Otherwise you would corrode and even break from the coldness of the water. destroy the box in tearing it apart. The bottom of As this furnishing of a place is only made oncc in a the box should, particularly, be made of the best series of years, no expense should.be spared in having lumber. before the bottom of the box is filled with the ice box constnicted thoronghly and properly. The charcoal or sawdust, it is proper to put in a layer of connections, such as the waste pipe, connected with the pod, solid felt paper, OR both sides of the wood, so sewer should be made in such a manner that when it that the filling is packed between the two layers of becomes closed up by the slinie, as it will do in sum- paper. This will prevent air or heat from entering nler every ten days or fortnight, it can be easily taken in between the cracks and crevices which would' ob- apart, cleaned and then put together with hut little vionsly heighten the temperature and evaporate the trouble. cold air. The side walls of the box should be made A small 1)latform made of strong material, about two the same as the bottom, and they should reach as high or three inches from the floor of the box, should run as the ceiling of the basement or cellar, unless the Iengtliwisc in the rear and at the two ends, but should ceiling is extraordinarily high. In that case, the box not obstruct tlic passage through the door or doors. should be made the average height, which is about six The platform should be hoarded up tight in front or feet six inches. The vacant space above the box should clsc Icft perfectly open underneath, so that it will be be boarded, filled, and boxed up with felt paper, right casy to clean the vacant space. The top of the plat- against the ceiling, in order to keep the hot air from form should be covered with smooth, solid galvanized settling down on the top of the box. iron to protect it, and also to allow a barrel to be When you are obliged to have a large-sized box for slipped or pushed along on it with convenience. your business, it may be possible that one door is not 'Kvery first-class ice box should have one or two enough, when, of course, two should be made. Have ventilators, placed conveniently, so that they can be the ice chamber constructed so that it will only come regulated handily, in necessary changing of temper- down as far as to allow the placing of barrels under- ature as desired. On the floor inside of the box, close to the door or doors, a solid piece of iron or steel plate kept clean and the bottom perfe~tlydry, as this will should be screwed, the same width as the door. This result in maintaining a sweet odor, with your stock will not only prevent the heavy beer barrels from in- in proper condition. juring the floor but keep it in good condition. Iron or It is not to be forgotten that a good, reliable ther- steel plates, like a cornice, should be placed in all the mometer is always to be placed., in- the ice box, that the four corners of the box to prevent the entrance of air. right temperature may be secured. Not more than a quarter of an inch in thickness, they should always be screwed into tlie wood. A plate should also be attached to the inside of the doors, as well as to tlie door of the ice chamber, hy screws, so that it will, when tin.' door is closed, cover the crevice 21. HOW TO HANDLE PROPERLY between the door and tlic jamb. Then tlicre should LIQUORS IN CASKS OR BOTTLES. be the proper size door plates made to cover the sills, and substantial door liinps, handl~sand knobs. When In laying in your imported liquors, I would not ad- this is entjrely conipleter!, well put together and vise the purchasing of too great a quantity because, of screwed up tight, have the box painted with two or late years, the consunlption of imported liquors has three coats to suit your own taste, though I prefer decreased considerably, and by 1ia\~111gtoo many pack- white, as it liclps to lighten tlie basement or cellar. ages on hand, ten per cent. or more of which will On the inside of the box, if there is room, have evaporate during the year, the original cost will be shelves put up at tlic top, on whirli to place bottled qeiltly increased. In a business where there is little goods. At each end tliere shinild be a small shelf for demand for imported liquors, the wisest method is to your tools, such as mallet, Lrare and bit, a ran con- buy in very small quantities or "case goods." As every taining plaster of paris and ;i hot t le of water for mixing one knows, in our line of business, imported liquors the plaster, the latter to lie used if any of tlie beer with the present high tariff are very costly, and the barrels are leaking. If it is conveiiieni, illiiininiite the sensible man will only have a small stock on hand, ice box with electricity: it' not, a candlestick and candle 1)eing sure to purchase his goods from a reliable house is to he placed on the shelves with matches ready for -as otherwise he may get adulterated stock-and thus use. It is also best to have a silli~lliron chain attached be certain that his customers are getting the best the to the door, and a hook or staple 1:) which it can he market affords. fastened, when beer is being placed inside, so that tlie But wlicre there is sufficient business to justify the door will not constantly swing to, half closed. It is laying in of foreign liquors in bulk, they should be also wise to pt to the bottom of the box, on the out- placed together on the skid in one particular section side, good solid metal plates ahozit five or six inches of the cellar or wherever yon may choose to keep them. high (the height of tlic base), for the reason that it Before they are placed on the skid, the barrels should lielps to preserve the 1)ox and keeps out tlie rats and lie stood up on end and a hole bored large enough mice who might otherwise gnaw into the box. It is for a faucet. Then have the barrels placed on the skid to be understood, naturally, that tlie box should be in such a manner that they cannot be shaken or jarred, It is also wise to put a little tag inscribed with the name of the goods on each separate barrel, that you them, in the desire to offer special inducements and lay readily know which liquors you desire may be to obtain trade, have pushed these goods on to the fonnd. It is furthermore advisable, in drawing liqltor public notice, and by so doing have cut into their own from the barrel or cask, not to loosen the bung, but flesh. by offering and introducing the different to bore a small hole on top with a gimlet to give suffi- brands, whether they were called for or not, and with- cient vent for the liqlior to run freely out of the fallcet. out stopping to think whether it was advisable or profit- After having finislle(1 filling thc bottles, place a little able to do so or not, people in our business have in- pliig in'the small hole made by the gimlet. ured themselves and the trade as well. In handling domestic goods, such as American A very large number of distilleries have introduced whiskies, etc., place them on a separate ski1 in the case goods at the expense of the proprietors of sdloons storeroom or cellar, after the faucet has been put in and restaurants. When a man buys whiskeys, for in- position. Give the liquor plenty of time to rest and stance, at from $3.50 to $3.00 a gallon for 10-cent settle before you start to draw vent. Tile same r~le goods, he has the cl~anccto makc a very handsome applies to the imported foods. - profit. Isso that it will !)<> (aonv(>l~ientfor yo11 to find illem other mineral waters, which reduces your profit ma- iiihtantly, at a 1notnc11t's notice. terially, as the side-drink is always a gift. You can always figure that whenever you sell a case containing twelve bottles of whiskey, that there is always a case 22. A FEW REMARKS ABOUT CASE or more of some kind of a mineral water given away with the liquor. Consequently3 it puts the price of GOODS. yowhiskey at an advance of from 70 to 75 cents a Of late years it has become quite the fashion to sell gallon. over the diflerent bars all the various brands of liquors Another bad feature of the use of case goods is, that or ease goods. No one is to blame for this more than with people who drink, they are no longer satisfied the proprietors or saloon-keepers, because every one of with an average amovmt, but take a large-sized drink, in order to have it "stiff" enough when mixed with the PLATE No. 4.

mineral water. It is also a mistake in showing and ilacingttin: wse goods on the back-bar, where every )in; (-:in srr tlicni, for it olTcrs an inducement to every me to drink tlirni, and is naturally, at any time, a ti'iii~tatioiiI'iir tlie (Aiicto~~u-rto call for tlieni. 1should advice any one, who is conipolled to lian~llecase goods, not to c3xposr tluwi to public view, but keep them in a clo>vt \\-lu>rctln'y iirc hidden from sight, but, if called fur, ut' course, they must be produced. UI~~way our business is ~ondvicted,at present, it is iiiidt~rstooil1li;lt pliicrs c;in not lie run without having inoiv or kw case goods; tliereforc', 1 reninm~hndevery 1-cliiss r.-'t;it~lisliii~~~ntto ki.~']) tin; I(-ailingl)rands of wliiskcy to suit all tin' varied tastes of your customers, if it i> iircc~.iiry to (lo so. 1 am sorry to state, that irifiiiy proplc iirc1 not iidiiiglionoralily with the public, anil (lo not iilways give the pods tlicit are asked for by tlie c~ir-toiii~~rs.Some got a few l)r;~i(lsof different race ,gooils simply for the purpose of o1)t;iiniiigthe originill liotlk~s, iiinl, when these Iiottlc~s are first (~iiipti,cd,1;itc'r fill tin-in with any ordinary liquor, deal- ingit out nnilrr tin' Libel of tin' original gnods. This is ;I vcvy clic;ip form of swindle, am1 can not be too tlioroii<;'lily (loiioiincrtl. Even if you are not able to 11ii11iea fair profit, :it Irast give the customer what. he simposes is going to In- Iiiii1(1eil out to him. Wlu'n: c;i^o goods nrr knit in ;I closet, tin' 1)ottles in a front roiv, i~ac11brand +lioiild lie four or five bottles dqi, so iliiit \vlion tlir first liottl~is cmptiod, tlie scc- and of tliiit spec-in1 liraiul cnn bo pulled forth by Hie L:irkwclcr, 1 lie c;ip cut. and the cork (lrnwn, in tlie siglit of the custiii~u~r,in-living to him tliilt he is getting tlio ymiinc ")oils, iiii(1 tl1;it YOU, at least, arc not en- gyd in del'rainling the pnlilic. It is iilso uiv fur c~.'ryproprietor to teach his bartenders, that they ~lioulilnot recoiiimend cahc goods, but the staple article you have in bulk goods, with the understanding that you sell as good a whiskey as possible. All this depends upon the style of your establishment. The wholesale price of the best bulk goods is from $3.25 to $4.00 and $5.00 a gallon. Even by paying the extreme high price of $4, yon can readily see how beneficial it is to recommend your bulk goods, as they will then cost you about $2 less a gallon than the ease goods. In a medium-sized business, where they only sell ten gallons a day, it amounts to $20 difference, or about $7,000 per annum. The entire remedy lies in the power of the proprietor, and it is with him whether to push and sell case goods, or to place before the public the merits of bulk goods. The former are not all superior to the latter. While the last-named improves daily within the confines of the barrel, there is no im- provement of the case goods within the limits of the bottle. It is the fancy label and the winning exterior appearance of the bottle that has made the public think, they are getting a superior article, but, in nine cases out of ten, it is not so. Therefore, I advise any man not to push the case goods more than possible, for he is only injuring his own business by doing so. I do not wish it to be understood that a proprietor should decline, at any time, to recommend case goods, but he should not disparage them, simply from a feeling of economy. All this particularly refers to imported goods, such as Scotch and Irish whiskey, in which the profits are so small and reduced, that if any one should sell only that class of goods, he would exist in business but a week. Some of the distilleries put up their older whiskeys in case goods, but, generally, they sell the same article both in case and in bulk goods. 23. A TIP TO THE BEGINNER.--HOW statements l)epa~iseof jealovisy or narrow-n~indedness, TO MAKE MONEY. nor do I believe that no one slioulil tyto bfttt'r liiin- self. On the contrary, if a 111i111 tliinks lie (';in improve Any one going into our line of business starts, nat- his finiineial condition 11y goi11g into Imsiness ['or liiin- urally, wit 11 the hope and in tent ion of real ixi ng profit; self, lie should do so, but he should not tinnly b~liev(~ but it is not as easy as is ,gem-rally supposed to make that every one will flock to his 11c\v lhlaco, awl giivu him money and Ix-come very sti~cc~ssl'iil,although, TIIO~Cor the larpr 1i:irt of the trade, forii~c~~lylu'ld 1)y his old less, every one imagines t11:it lie possesses ill1 Hie qual- "boss." All those people that iiiiike the 1~;irtencIeror ifications rc(~nircdto conduct ;I t IirivingI~nisinrss. I head-wait~think they are such "good frie~i(1s"usually have found it so, especially, with first-claas l~nrti.:nilers, fail in tlie hour of need, as tliey want speci;il favors, head-waiters, strwards. and li~ad-~o~li~;the reason I)e- attention, trust possil)ly, an occi1sional loiin of' money, ing that tliey think tln~yhave full kiiowll~dpof the and, in return, try to impress the bartt~ndur,liead- business, in fill its (Ii~tiiil,~., The I'nct that iliey are pr- waiter, etc., with the idea Unit tlic'y could do better feet in their s~)i.~ciaItyis not a 11roof nor a g~iarantee for tlie~~s(:lvesin another position,tl~;~tis,as ~~roprietor. that tlity will 11c siic-rossfiil in m:~nagingii geiwral I admit there arc lots of gentleiiim who, taking a fancy business. On tlie c-oiitrciry, it is the 111~11who tire so to a l)artt'ndcr, or hd-waitc'i", or stewiiril, are sincore self-confident that usually fail. 1 have had in my and honest in their ;i(lvire when they coi11is~1the employ tliousanils of people, I~in'tcnÃ‡erswaiters, ete., to do this; hut all these points must lie \vc~Il-coiisiiln'cd and amongtlirsc have been 111a11y brilliant men in by every one who liils the intention of yoiiig illto 1111si- tlwir particular sp(>i/ialtyor callin"; 1h1t it is a sad ness. Olie slicmld, furtlii.~rmorc,co~isi(I(1r if he is truth that only a i-nirtll pcrcentagc of tln'su iiien, who capable of c011111etingwith tlie neighboring cafks and have iift(sr\\-a~lIIC~IIII busiiii's for tlioiiiselv~s. liavc restaurants, and 1vl1et11cr 1112 has sulli(~ii.~nt~i~(!c~iis, swcecilod. 'l'lu~re arc' various reasons for tlieir fail- plenty of stock of first-class quality; licctiuse his former lire. In some (.:iscs, tlnv P;I l)I(vm1n v'err a~nci'ally proprietor has ;ill llii.+e facilities, m(1, tlien~i'ore,liiis nvcr-eoliccitril, :nn1 tli;it clinractcristic is not siil'Cirioilt always 1)een iilt11~to 1)1(3i1sein's customers, wlil~iletlica 111i1n to giw a coiilml over :ill 1lic ilill'rrc~nt lines (11our in a new pLu-e must li;1vo time to ~li~inoiistratcthat hi.' li~isii~oss.It dors not in'ccssiirily provr, at lv:ist, tliat is also able to do it, always with sonir doubt whether one liiis tin' ~~~iiilifi~~;itio~i~to fir ;\ "lioss." Otiierq, sncli he may be able to do so. Further advice to any one, as very cltt\ er l)iirtcii(lcrs. 11 lr> worked for a nimibcr especially in New York ('it\', is tins:-The bar-rooins. of yr;irs in :I first-class ~bic-e:ind becoming vory 11011- saloons, etc., up-town have longer 1iot11~sthan those nl:ir, c'rtiiu; to Hie roiiclnsinii tli;it tlie 1;ii.s erxtrii trade down-town. For a l)t~ginncr,to \w snnl of success, tilth there uiis ciiti~~rlyon tl~oirown aemnnt. Tlu'y were clianc~c~sare iiiiich 11otti?r where loiig13r hours prevail. lcd as1 11y tiiliing ;I not ion that tliey ought to open 'or the reason that in the ilown-to\\ 11 1)I;u-cs then' is gpirigwoman. Try lo have a good word for all. drinking, and t1ie place is always in tlie cafe or har- If ;lily one becomes a nuisance, get rid of them in a room. But it makes a had impression upon the patrons qiiict manner. Don't refuse even an intoxicated man of a cafe, \vIiere tlu~eare tables and chairs, to find the a drink (as every one should do) in a harsli, rough way, , "boss" often sittin";lown with it party to drink cllani- but, by coiixingand persuasion, get him to leave the pagne or any other wine. 'l'l~is action should lie avoid- 111;ice. When absolutely necessary to use force, or to ed entirely, it' possible, for one1 reason, that when the call the aid of a policeillan, do it at once, but never act pro1)rictor is thus ciigagcd, tic must lie neglecting, to like a brute. If ;i man is successful in this line of busi- i some extent, his business. Furthermore, the other ness, as 1 hope all may lie who engage in it, he should custo1ncrs, win) tnkr only 10-cent or 15-eelit ih'inks- rc'l'rain from having what is popularly known as a nicn of nio11~rate~~~(~a~is-\vill Sevl sliglitcd, and their '~sudli'd li(-ad." Smwss and failure alternate with fecllings may possibly be Inn't by seeing the proprietor cncli other, and lioastinp~rideand bonlbastic demeanor too often t111g;1g(d with these swell \vine-(lri11kinu; par- should lie lel't lor the other fellow. ties, and tlins may (20111eto tlie conclusion that lie does rn order to meet with success, the "boss" must lay not regard them or their patronage of any value. it Iiis o\vn hours of labor, and work as well within There arc wry few proprietors -who can do a suf- that tinie~as any one of his employees do in their desig- ficicnt business with part it's "o1)~1iin";wine," in order nated Iioiii~s. lie is a public servant, and must be gov- to affonl to 1ieg1oct other c~istoniers. By so doing, he c~riied by a rule ol' his own making, to have certain may drive away his best regular patrons. The daily hours, which should never be neglected, and in which 10-cent customer, as well as the occasional $5.00 guest, In3 ntnst (lttcinl to his business. lie will find that it is must be coti~i(lcr~11.The 1)ropc~rule is, to avoid this \\'orli, work, all tlie time, but the more you work, the own much more profit you will realize from tlie business. drinking 01)e111y, in his 111:1~,as as possible. 1)11ri1igthe \vine-clri11~~i11gtime, in addition to Where there is a restaurant or Iiotcl connected with the loss of t11~(wrrect rii11)(lrvision of his business, the lln! (-cite, the proprietor should not, under any cireum- proprietor hasn't tlic op1)ort unity to glvo 1)rol)er atten- t'tiiiiu~s,allow himself to smoke. To one who is accus- tion to his otIier custoniers, and may, therefore, offend toin011 to do so, tlu1re sliould be soine special time \ some of them. I'oiiinl, when lie is away or oil' duty, to indulge in this lialiit. It also creates a bad impression, if the land- Tt will mate the same had feclins in another in- lord or proprictor sits in liis place, and accepts drinks stance, vlii'n a 1iia11, in a public h~i~iiies~,goes out from his l'i,it>~i(lsor the c-iistotiif~rs. Soitletims the for sport, having a horse and carri;~pcat Ins front-door, l~nrly,\\,it11 \vlioiii lie is sitting, drinks too much and i111(1tlic (lriver waiting. while the 11roprietor leaves his bcw)11i('s niii,qy. 'I'Ii~wfo~~e,as a rule, lie slio11ld 11ever (~st:il~lishnieiitwith an attempt at g1~:111(l style. Some enp,~clin ii sociiil act of this kind. The guests will of the c~isforncrs,unable, at my time, to make such a naturally j11~1gethe proprietor's character by the com- (l~fiplay,will very probably reiiiark in a satirical way: "There goes my money!"-All such exhibitions should each for the restaurant, bar, cigar stand, and rooms be kept away from the public eye, especially about a (if any); and 'one each-called a st@ck book-for the man's business establishment. It is not intended to restaurant, bar, and cigar stand; and one book for your say that a man should not take a ride, occasionally, individual cash expenses. From your day book is to with his family, or dress well when lie pleases, but he be transferred daily to your stock, cash, and expense should not make an ostentatious display of the means books, all the items in it relating to the special depart- or luxury he may possess. If all this is avoided, the ments, to the proper books. That is, every evening, man can make money by not accepting champagne or early the next morning, you enter from the day book treats and by not driving about in swell rigs; but, in- the particular items belonging to the special stock stead of all this, by remaining in his place, and working books (the restaurant stock, the bar stock, etc.); the hard to keep his patrons pleased, thereby gain more, amount of cash received in the different departments and thus improve his financial standing. in the different cash hooks (and all in the total cash book); and the expenses in the general expense book; footing up the amounts in all these different books. The sums expended for various purposes-of which 24. KEEPING BOOKS IN A SIMPLE you have an account in your day-book-should be add- MANNER. ed weekly, as should be also the sums in your various stock and cash hooks. You have then, by adding these The keeping of books in a simple manner, by which various amounts in the separate books, every four or you can, at a glance, see instantly the general state- five weeks, at the end of every month a systematized ments relating to the progress of your business, with statement of all expenditures and receipts, and of all special review of details, is a necessity to us. The stock taken in as we11 as of that which has been used. statements of this article are not made with the pur- The amounts must tally with the sums total in all your pose of forming a contrast to general bookkeeping, as books of daily entry, and these must tally with the sum used in mercantile circles, because while that system daily-and also weekly and monthly-in the day book. is perfect, it is too intricate and enlarged for our use, and we need a more simplified form. You then have, at a glance, the difference between all your receipts and expenditures, and can tell, daily, There should be one general book, a day (or entry) weekly, or monthly, just how you stand in business. book, of the usual form, long and narrow, and as thick Your trial balance, to be drawn at the end of the as you may desire, in which daily every entry of ex- month, will show whether you have made or lost pense, or purchase, or anything connected with the money, and will give an opportunity to compare the business, is to be written, and at night the total sum items with previous ones, or with certain daily items. footed up. Then, there are to be other small pass books (about 5 by 10 inches in size),.one for the total daily Take an ordinary card-board, rule it off properly, and enter under different, written headings, of res- expenses; one for the total cash receipts; one cash book taurant, bar, cigar, rooms, daily expense, etc., the cash receipts and cash expenditures (see plates on opposite DAILY RECEIPTS DIFFERENT DEPARTMENTS FOR ONE MONTH. pages), and you will not only have llio difference bc- -- . - --- tween receipts and expenilitvires, but, (livid irigtliis TOTAL. Bar. iestaurant. Rooms. Cigars. difference by 'Hi, or 30, or 31 (iicconlin~otlie num- -- ber of working clays in tlie month), yon can obtain tlie $41 20 38 30 average daily loss or profit. This card-board, which is 35 i5 virtually a trial-balance slicct, is continin~il in detail 30 10 from month to month during the year, and at tlie end 33 05 of twelve months you can obtain not only your avc'rage 38 15 47 00 monthly profit or loss, lint also tlie daily average as 31 25 well. There is also possibly a need for an '"extra-'x- 51 05 pense" book, as at many times the daily expenses are 38 00 increased by extra and unusual expenses. During the 42 10 37 05 Centennial Exposition of 1876, I had over 420 people 34 85 working for me, in l~liiladel~liia,and no bookkeeper; 39 50 but, instead, used the im~thod I have outlined here, 43 00 and tlie stock company, which supervised Hie eiiter- 51 25 38 05 prise, was perfectly satisfied with my system. Again, 32 55 it will only take from ten to fifteen minutes to make 41 00 these various entries every (lay, arid any one will find 32 15 daily this brief period of time when there is nothing 39 85 42 10 else to be done. 30 80 36 00 39 1.5 40 75 25. A RESTAURANT IN CONNECTION 37 25 WITH A CAFE. 35 10 41 05 The cafe, in the American meaning of the word, 43 20 is an iin~)rove(lbar-room; the latter term being the original and proper word. The name "caf6" has been adopted from European countries and IS now considered tlie more fashionable term. The difference, however, l)etÂ¥~vc-e1a E~~ropeancafe ami ;in American - bar-room is as great as that between day and night. The above shows the Daily Receipts, which when added will The bar-room only exists in ilrnertca, for the reason give you the sum total for one month. It is then transferred to that the manner of business, circ~~~ribtari(>eq,surround- the monthly and yearly card or sheet. ings, the way of living here, native customs, all neces- This is my own devise which has always proved satisfactory in my business management. KITCHEN, BAR AND HOTEl/ EXPENSES. - DAILY KITCHEN EXPENSES. DAILY BAR EXPENSES. DAILY HOTEL EXPENSES. il -- .- Wages, 18 people.. - - - Wages, 7 people.. .-. . $13 64 Wages, 5 people-. -.- - $ 3 99 Rent - -.. - - .- - . - -.. - - 1 Rent ...-..--...... --- 13 88 Rent ...-..-...--...-.11 11 Meals, 18 people.. - - - - Meals, 7 people ...-.-. 2 80 Meals, 5 people...... 2 00 Gas and electric light. Gas and electric light. 1 00 1 Gas and electric light. 3 50 lee .------.------Ice ...... -...-. 1 50 Ice ..-.--...... --.-.50 Laundry. - - - - . ------Laundry ..-...... -. 50 Laundry ..-...... -. 1 50 Breakage - - . ------. Breakage .....-.--..-. 75 1 Breakage .....-.-.-.-- 50 I Coal .------.Coal .-..-..--..-..--. 50 Coal -.....-..-.--..-.1 00 Beer, 18 people-. . -- -. Beer, 7 people...... 1 00 1 Beer, 5 people .-.. --. 35 Lunch .--.-..---.---. Lunch.. . . - - . - - -.- - - - Lunch .------.. .------License .- - - - - .- - - .- - - License. .-..-...... -. 2 28 T~icense. - -.- - -.. - -.-. .- -. 1 Insurance .-..------Insurance ...... Insurance -...-..-..-. 40 Water Tax.--. . .-.--- Water Tax.. .- - - . - - -. 25 11 Water Tax ..--..-.... 50 Extras, Alterations.. . Extras, Alterations. .. 1 00 Extras, Alterations.. . 1 00 Total.. . .--.-. $59 65 Total ..--...-- --$44 00 I1 Total ..-...... $26 35 I 'I

The above tabulated form of the Daily Expenses is based in a supposed business where the rent is about $12,000 a year regarding that of the Cafe at $5,000 the Restaurant $3,000 and the Hotel $4,000; The expenses are based upon these su posed per cents (%2, %2, %h)of rent for the different departments and divided up in roportion. The sum of the expenses of the 3 different departments aggre- gates $130.00 as given in the single table of Daily Expense.

00'SSI L1.89 WSÃˆ 00'099'~ 6Z-998'1 WOSE'Ã 00'008'9St 09'88E'ZZt 00-W'ZE

-- 00-S9L 00-091'1 00'98L WZÃˆZ' OO'OLL 9S'L80'1 00'oSL 00'6Sz'I WSLL 00'6TO't M'SZ8 WZII'I 00'0fi9 WL8L11 00-008 00'LOI'[ WOOL 00-971'1 00.9LL 00'991'1 W'SZL 00'on'I 00'@L$ W091'1$ PLATE No. 5.

DAILY EXPENSE.

Wages (for 30 employees) ...... $47.20 Rent (rate at $12. 000 a year) ...... 33.32 Meals for the Help ...... 12.00 Gas and Electric Light ...... 6.50 Ice ...... 4.00 Laundry ...... 4.80 Breakage ...... 3.25 Coal ...... 3.00 Beer for the Help ...... 2.95 Lunch ...... 4.50 License ...... 2.28 Insurance ...... 1.20 Water Tax ...... 1.50 Alterations, Extras, Wear and Tear ...... 3.50

The above shows the specified daily expense that is given in the amount of expense on the general yearly trial balance sheet .

I Copyrighted. 1888 sitate, to some extent, the existence of what is known as a bar-room; a peculiar home institution, typical of the Awerican people, which other countries could not and do not copy, foreign nationalities being so thoroughly dissimilar to the natives of the United States. Even in this great country where the conditions exist that have made tlie bar-room a popular institution, great changes have occurred of late years, and the bar-room has lost some of its ~!haracteristics,for the reason that the old-style American, who only cared to patronize it, has largely passed away, and the younger generation, trained to more general knowledge, has approved and adopted the customs of many other countries. The glory and the nature of the old-fashioned genuine American bar-room is, therefore, somewhat disappearing, and present-clay establishments are drifting toward tlie scope of the European style, which consists of having a so-called cafe, in sonic slight imitation of the foreign namesake, always, more or less, in connection with a restaurant or a place to eat. This meets my approval, for 1 don't believe it to be beneficial to any man to drink too much, without having the stomach sustained with the proper food. A man is liable to be "toned up" by drink, during business hours, even with an empty stomach, when his con- stitution seems to demand a stimulant; but if his system is inherently weak, while one or two glasses of liquor may be ~(irrect,it would be wiser to regulate his habits by combining eating with his drinking. As every one knows, a glass of wine or of malt liquor, a cocktail, or a punch, in moderation, goes well with the meal, tones up tlic systcn~,strengtliens the weak nerves, and gives vigor to tlie entire body. There is a wrong way of doing many things;-one can drink too much water, eat too rniic-11 or too little, which all results in breaking down one's health. There are excellent reasons for comparing a strictly drinking place with a bar-room (cafe) and a restaurant combined. and another for night-time-about two porters, one For making money with little trouble the bar-room lunch-man; the wages of which, with the other ex- is to be preferred, for the reason that expenses are penses, such as rent, gas, ice, ete., in comparison, would much less than those of a restaurant; the profits are run up to $60 a day. In showing these figures of ex- larger; the public is much easier satisfied; the invest- pense, it is very easy for any one to ascertain, or reckon, ment is smaller; the wear and tear as well as the gen- what tlie profits will be. If a man i-?compelled to at- eral loss arc less, and even the responsibility resting tach a restaurant to his cafe, he will find that the ex- upon the proprietor is coiisideralily less. A bar-room penses arc, proportionately, mucli greater Snppose alone I consider play to manage, but every one is not he takes in, on a daily average, $300, vliich is a fair fortunate enough in having tlio type of a successful, restaurant trade, he vould then require about one typical bar-room that was coiiinion in former years, employe to every $10 or $12 of receipts. There would for we are losingtli~!charm of the 0111-time resort, and be necessary one chef, an assistant chef, a broiler cook, adopting, more and more, the methods and style of the a vegetable cook, a night chef (\\lien there are long Europeans. hours), a butcher, possibly another assistant (entree) For certain reasons, as previously mentioned, I ad- cook, a coffee cook, two firemen, two engineers (one vise people in our line of business, in ease of necessity, for day-time and another for night-time), four pot and to adapt then~selvesto the new demands and routine, dish washers, one siherwarc washer, all about tlie no matter how hard it may be to take up the change kitchen; a steward, a head-waiter, two captains (as- of business, as it is letter to bite into a sour apple at sistant head-waiters), ten waiters, two cashiers (one once, and aceornino~latethemselves to the require- for day-time arid another for night-time), two oyster- ments of the present (lay. men, and four omnibuses (men to help generally, earry- If a man is conipt~lledto make a change, or switch ing dishes, wafcliinp and cleaning windows and floors, off from his original line, lie must consider carefully, hrasswork and silverwork, which work should not he whether he is capable of managing the new venture, done by waiters). From this, which shows about how whether the locality is proper, and whether the neigli- much help is required in a restaurant, the total expense borhood requires or (Irmaiids it, as there is m~ichmore of wages, including all running expenses, will be found expense attached to tlic management of a restaurant to lie, on an average, $115 a day. It is not specified tlian the ordinary person imagines. that this is an exact sum in every place, as the rent and In a bar-room only, an 'inan can easily, if domga tlie Maps paid to employees will necessarily vary in large business, take in from $2.50 to $300 a day, and different establishments. can r~inthe place at a daily expense of about $60, the It requires a very good steward to be able to pur- necessary chief help lieing from six to seven bar- chase food stuff at one-half, or 50 per cent., of the tenders. As \\c figure in oiir line of l)usiness, tlie money that the receipts will bringin, that is, $150 average receipts for PI cry liar1 endor, in a 10-ccni house, in the business of $300 receipts. The sum expended is between $40 and $50. In a 15-cent efctiiblisIiniont, by him will naturally vary, according to the season of the alerage would lie l~vtwecn$GO and $70. In such the year. These combined sums, $1 15 + $1 50, equal a place there should be two cashiers-one for day-time to $265, leaving a profit of 35, or about ten per cent., daily. But take into consideration the breakage, un- as assistant cooks, while all the kitchen employees must avoiilahle accidents, tlie interest on the sum invested, be tlini~oiigll~(.al);ible and of hem-fit to him, 1)y 1)~- etc., and tlierc is but little profit remaining. 1 know venting wastel'ulnws and i1IJ11ry. Tlu~rcshould lie a of Ii1111(1reils of places ~vl~oscprofit docs not average tlioro~igl~lyreliable steward (if tlie services of ot1t1 are tu'o per m.,and some oven that are con(l~~ctcdat required), and the head-waitt'r and all the assistants an actual loss, for the reason that some ~)eoplein the should be, especially, capable men. The proprietor restaurant business will not watch it carefully enough, should be t11orouyhly (~onvincedtliat he is dealing do not work as hard as they ongl~t,and have not the only with the best butchers, vegetable nwn, grocers, proper cheque system, in order to protect themselves bakers, etc., when starting Iiis restaurant; make a care- froin loss or leakages. From all this may be (letcr~nined ful srlection of the proper help, and thi'n, as flit great. that it is not prticularly easy to s~~e-e-et>(lin tlio res- inlportant point, have the kite-lien fitted up in perfect ta~~rantbusiness. Tliese st:1te111e11ts have been made convenience, perfect l~andi~~css,and in tlie 1:itest style. by me, not to deter people from opening restaurants, with all tin' n~ost-al)l)rovedappliances, as irion(!y should because eating places arc necessary; hut in order to not be spared in fitting up a (lining-roo111 or kitchen. have every one consider what. Ins capabilities and The latter, if possible, must be well :~nd(~onvc~11iently 11rospeets are for snecc'ss. 'I'liere arc localities where located, properly lighted and ventilated, of sufficient a person could not snecced in having a bar-room alone, size, of good height to the ceiling, located on the main when the corninunity demands a restaurant, and if the floor, if possible, over a basement that is also thr- proprietor has confidence in lii111s(:lf, lie should start ong'hly ventilated. First of all, have a proper place the business. It. is true, tliat in some first-class cstab- for the ice-box; meat-box; fish-box; oyster-box; butter, I ishnients the profits appear large, beca~~sethe prices egg, and milk box; vegetable box, and all others that are large: hut, at tlw same time, the running expenses, are necessary. It is wise to have a good, substantial and especially tlie "service," are also peat, and the range of sufficiently large size, broilers (hard and char- margin bet\veen the two is small. All tins explains coal), a 1)racticiil steam-table, a place for lint water, 11-hy 1 advise any one not to go into the restaurant coffee and ten urns or kettles, a mSnrta1)lc disli- business, if lio can possibly l~clpit. If yon arc doing warmer or lieater, an extra little ice-box (convenient s~ifTicic>ntbusiness in the bar-room, and are 111akiiig a {or the fancy dishes of tin' clu'f), the proper protection fairly-sized good i11eoine. Ipnvo the restaurant alone. or some form oS Imt over I11o range, and a convenient Iht there are 1)oiiits in its favor. If you innst enter rack for placing ]):ins, ole. (one, however, that will not the business, 1)rovicl~lyon have the prop'r sibility and obstruct the view of tin- kitchen). Then, there should knowledge, and arc in ii good neighborhood, you will he water tanks of 1)roper size for washing your pots secure a more rcspectal)le, reliable, liig11~r-pi1~i1igtrade (castrols) and dishes (one for hot, and the oilier for and a better rc1:>11tation, and se(wre patrorlagt: sooner cold water), and t~no11g11shelving to place yoin- utensils than with a har-rooin :11oiie, for the general reason that upon. It is also ini~)ortiintto have an elevaled talilo people every~vl~ereare always making inquiry for the or stand fitted up, which, to he conveniently arranged, place \vlier(: a gooil table is set. Therefore, it is ad- should he placed near, or in the vicinity of, the steam- visable for a man to secure one of the best chefs as well table for the special purpose of liaviq tlie different dishes in better view. The flooring of the place, espe- ( ally near tlic range, s11o111c1 proi~erlylie of l~ri(ak-sor iisphiilt. With a vooden floor, it is liable to gct greasy, 1 of stains, becomes slippery, and, necessarily, looks liiidly. Tlie bricks can be easily scrubbed and rubbed clean. In fixing TIT) the kitchen have it very convenient for the cooks to place the castrols near tlie range, to do away v ith unnecessary walking, making it more agree- able for tlie cooks. The pot-washer should also have a shelf, upon wlnch to place his soap, cans, brushes, etc. The edge of tlie water-boxes should be lined with metal (soft lead, for instance), in order to avoid the wearing out 'of the boxes, and to keep the pots from being dente(1. There slio~ild he kept ready for use pot-brushes, soap, sapolio, rags, etc., for cleaning copper-ware as well as the sinks. A table should also he placed in tlie kitchen-when there isn't room in the restaurant-for the convenience of fixing and dressing the necessary salads (lobster, potato, chicken, etc.), for the silverware, butter plates, 11reacl plates, cut bottles, tub n ith cracked ice, pitchers for dressing, etc. It is a very practical point to have your stationary boxes, such as water-boxes for washing dishes, connected in sneh a way, as to have hot water in one box, cold water in the one adjoining, and a third box, if possible, in which to place the crockery, that lias been washed, out of lid. \Vl1erc\7er the Lnves fnr the dish-washer may be placed, it is absolutely necessary to have a sufficient amount of sllclving, upon 1v11ic11 to place tools, but not too many shelves, for they are liable to ac- mm11late dirt, filth, roaches, and other insects; and, wherever the water-boxes and steam-table are located, the floor s110111(1 he kept in a very dry and clean condition. The fact is, that the floor of the entire kitchen should be kept in such a perfect condition, without slops or grease, that it could be subjected to inspection week-he would be obliged to charge much more, and have, altogether, a higher-priced bill of fare. Num- bers of people would not then be able to patronize res- I As :i rule, the maiiageeluenl, the service', and kerping taurants, who are in the habit of doing so now. This I tile place in order is the 11e:id-waiter's ilnty, who also is the reason why the waiter receives tips, as his wages I sees that every patron gets the proper atttention. One are generally not sufficient to pay his living expenses. particular lioint is. that the iiiaii in cliai'gr of tin' ilin- It is not always the meanness or parsimony of the pro- ing room should kno\v that every custoirior wceives prietors, hut forced circumstances that compel them tlie same kind of scrviee, whether lie tips the waiter to pay their help small wages. Give the owner or man- or not. It is 21 groat mistake to allow any in~~li.~c(of ager of tin establishnlent more profit and, generally, regular patrons. As far as T am ronccn~(~l,J claim tliat he \vo111d cheerfully advance the wages of his waiters the prople who (lo not give tips should be ti~~atcdjust and other assistants. as well as tliosi? who do. It is nothing to tlic proprietor There are thousands of waiters who would rather iii a financial way. but only an evidi~neeof good will not receive tips, if they could demand and receive the by thosr who drsire to ackiio~~le(1getheir appreciation proper wages that would support them and their of the waiter's ofrorts. Mar5 wstauraiit ;iii(l liotel families. There are as many men in this line of busi- prolirietors hnvc lost patrons, li~causi1the latter were ness who have just as good a character and principles sliglited liy the waiters, hut dill not carp to complain as men in any other endeavor to earn a living; but the and simply withdrew their cnstoiu. Jt is tlie pro- vocation makes a man slavish, and he is virtually com- prictor's duty to see that siicli ail incident ilo(:s not pelled to accept presents (tips) from generously in- ~cc-iirin his place. No one opens a place for tin; pur- dined people, in order to get money enough to pay his pose of having waiters iweive tips, but for selling' own expenses. goods offered. I do not objort to waiters rwiving tips, and the man. who (rives oii(>, is mostly lit-nrfited, Another point, to which my attention has been ^ 2 l>cr"inse tlic u-aitcr will give liirii niorv ~tt~ntioil;in(1 drawn hundreds of times, is, that waiters when clean- plertsrtnt scrvicp. Tlio fnct is, tlii~twrilc~'s of iil~liost ing off a table, just after a party has left, are in the all the nations in tlie world liavc argued and ~'ritteii habit of beatingtl~ecloth with their napkins and whip- rr1an-y i~rtic~l~son tlie siiliject, (loiiounciii~l~u:custom ping off the crumbs, which may possibly drop upon of giving and r(~cciviiigtips, lint tbprc u'ill never lie people sitting at an adjoining table. This is entirely any change, for ilie reaso~i,principally, ihiit tlicrr is wrong. The crumbs should be brushed off carefully not enough clear money-jirotit-in tin' restaurant into a cr11mb pan, or mopped up with the napkin, so business to :ilIo\v piyiiig t lip ~v;iitclrs fniil ot Iicr riii- that the guests in the vicinity may not be disturbed. ployees goofl liviiipvagc's. The expenses tire so enor- I do not wish it to be understood that every feature mous that tlie proprietor is obliged to liire iiulii for file of the restaurant and cafe lias been mentioned by me, lowest possible ~vagcs,at which lie can get iliem. If but only some of the principal points specified, as it lie were to pay In's men fair u'iips--from $12 to $15 a would take too much time and voluminous space to itemize everything, connected with the subject. My simple purpose has been to present a clear view ing both money and check to the cashier. Otherwise, of the leading principles in connection with the res- where there is no cashier, the caih registers are the taurant prinr~ipally,and not to enter into a thousand best-one for each bartender. In a restaurant attaehefl details, miiny of which will be readily learned by ex- to the cafe or bar-room, I found the most practical perience in business. system to be as follows: Each waiter should have two check books, one for the re~tavirantand one for the kitchen, each hearing the number (name or letter) by which he is known, 1, 2, 3 or 4,ete., for instance, one 26. IN CONNECTION WITH THE of the books (preferably the restaurant one) being CHECK SYSTEM. made of white paper and the other of a different color, such as yellow or brown. At present, in every well-regulated liar-room, res- Both check hooks should each have at the head of tanr;int, iind'lioti.31, tlu-re should }w a ptirl'ectly devised each page the printed name and address of the pro- cli<'(~lisystoni. In a cafe, there is needed a cash register, prietor, with tlie name of the kind of check, the and where there is ;I number of bartenders working, waiter's number in one corner and the chock number eiicfi one slionlil liuve In's own register, in order to have in the other (the latter running from 1 to 100, for an ii(,(*oi~ilof his individual sak~every day. In a large instance), all inscribed on a stnl), below which is a ~~s~aUisl~iiieii!,wlu~re there is mucli business done, I perforated line, and under that, again, the printed liavr found it inobt convenient, during my years of number of the waiter and of the check. The printed ex~cricnce,to have :I casliier, in addition to the cash numbers of the check orders will run in rotatiq No. 1 i~gisters. Tlie reason why I aliprove of a check sys- on page 1, No. 2 on page 2, etc., always corresponding trni is, lii.lcause it is then mucli easier for the bartender with the number on the stub ahox, the printed mat- to attend to his duty without interference. For ex- ter, otherwise being the same on each and every page ample, where there is a cash register and no cashier, of the books. The filled page of the order, filled out mid tin' liarti.-ndrr is obligtd to riripq) his check as by the waiter, 1)elow the stub is to be torn off as used. well as inake clianp, hand the balance to tlic customer, etc., it intd"res with liis work, especially in a "rush," Upon the page of the yellow paper book, the waiter is very annoying, and is likely to cause the bartender pencils the entire order as given by the customer or party being served. Then, going to the kitchen, he to ~iiiiliea inistiikc. Xo one knows better than myself tlic diiticiiltics of ;i n~~iltiplic'ityof duties when there sings out the order, or, if there is a checker (or stamper) is a large crowd hurrying the bartender to wait upon there, then the latter calls out the order and stamps them, take their orders and hand back the change. the check-separated from the stub of the book- '1'11~ most practical system is tlic one hy which you turn which is then placed by tlic waiter or checker in a pigeon-hole, in a properly arranged shelf, which the out the amount, whatever it may he, on ;I printed check, and after it conies out from this Krause niacliinc, chef or chpckpr has under liis charge, each pigeon-hole it is the bartender's duty to put the check in front of being numbered 1, 2, 3, etc., to correspond with the number of the waiter. These pigeon-holes should be the customer from whom he receives the money, liaiid- built in a row. as are ordinarily fixed in a counting PLATE No. 6.

room, but each with a slant backwards, so that the waiter will not have tlie opportunity to take init again the check for the purpose of correction or any otlier or Brandy. reason; while, at tlic same time', the checks can easily be taken out by tho chof or cli~cli~ron the other sid?. If there is tiny dispute between the waiter ;iii(1 cooks w). regarding the order, the chef or checker lias possession of that order, which shows exactly \vli;~twas asked for and stops argument at oner. The prices are placed on the order (or kitchen) chock and nmst agrcxe, in sum and totals, with tlic same amount written by the same waiter or his white paper check, which is handed to the customer at the nronpr time. J 1 The cashier in a restaurant should have, properly, a set of files, consecutively numbered, upon which to place the correspondingly nunihercd waiter's cash chocks, which arc handed him hy either waiter or customer. At tlie end of tlie day's business the cashier makes up the sum totals of each waiter's checks, and the eoniplete $urns of all the checks must agree with all the sums of the yellow paper checks, individually Chartreube (yellow and combined, in the possession of the chef or checker in the kitchen. Tf then: is a difference, it must be ex- plained, usually by deducting tho sum in dispute from the waiter's wages. There is no way of n~aliin"; mistake or danger of loss to the management if this sys- Parfait d'Arno tem is -used, and though it may be tronhl(.!soine to both waiters and chef or checker, it is absolutely necessary to secure an accurate report of each day's business, the sum of the various checks agreeinvvith the sum against each waiter's account (as made out by liim- self in both the white paper and the yellow paper chocks) and the amount of money in the cash il~awer. If it should happen, as is liable, that 6 mistake has occurred by.the waiter making mt a cash check of a larger amount than his kitchen cheek, which would naturally entail a loss upon him and thereby benefit the restaurant, the management should allow the waiter to explain and give him just treatment. The opportunity slionld be given him, in the presence of the cashier or manager, to compare both checks, the number as well as the amounts, so that every waiter will have his just rights as much as the proprietor. 1 don't mean to say that every one should adopt my system, nor do I try in impress upon any one the ahsolnte necessity of following it, to Le successful; hut, after the trial of niany systems, in different cities, I have found to my own satisfactionthat this is the best and most reliable for my purpose. AVhcn a waiter lias an order for any drink, it is then his duty to go to the cashier and state the order, and then the cashier, who has entire charge of the bar pads, writes out the orck~ron the waiter's checks, which are numherril the siiiiio as others. With the order, tlie waiter will then c-;ill for the drinks at the bar, and give his check to tlie cashier or to the man who attends to that ilepartnient. 'J'he waiter should then put all these items on tlic cash clrx-I<, which must tally in amount with the other cliecks--kitchen and bar.

27. CONCERNING THE HIGH-PROOF OF LIQUORS, WHISKIES, BRANDIES, ETC. Years ago, before anything was known about blended goods, it was every inan's business in our line to know tlioronglily how to rdiire high-pzoof goods to the proper proof required by tlic public, or what they considered fit to drink. Then, all first-class bartenders had to understand not alone tlie art of mixing drinks, but to reduce (or cut) tlie high-proof goods, blend them and fix them up, properly, so they would give further diluted when served, as they usually are, in satisfaction to the customers. Those days have passed, hot (water) drinks. and the present niethod is much more con1 e~iient,the I do not mean to say that any first-class importing goods now mannfachire(1 and (listillcd lieiti,qmueh house adulterates their liquors, as this is only done more uniform and giving better satisfaction. by those who have no rt11)utation at stake, and who take One ordering' goods from a distillery now can have the opportunity of (loing so when the liquors are in his mnldencl, as lie orders, acco~diiigto the desires their own ~varehouses,before being sold to the retailer. and tastes of his customers, and alw the proper woof of all In's whiskc'ys, as all these vi ill l)e l~op~.>ilyand satisfactorily (11st1lled and l)len(lo(l \\itl~o~itany further tronhle to the proprietor. 'WIii~lwine glass" indicating the article to be It is also well, in our line of business, to decline to used in which to mix drinks. The wine glass is only lend cash money to customers, no matter whether an used for compiling these recipes; but for measuring I. 0. V., a due bill, or security, such as a watch, dia- the mixture, etc., the proper article to he used is what monds, ete., are offered. If a man wants to lose his is called a "gigger," otherwise considerable liquor trade, all he has to do is to loan some of his custom- would be wasted in case of a rush of business. The ers cash, and then he need not wonder why they remain use of the "gigscr" also enables one to get the drinks away, though some of his other patrons may. It is at once the way the customers desire to have them, not alone the sum of money you may lose, but also the either strong or medium, for there is no man in the business who can pour out of a bottle a certain quantity of liquor by pcssin,g at it, especially when the bottles your bushu'ss and yon will not liave trouble in sup- used are only half filled or nearly cl111pty. plying your custoniers pith good lager beer. The "gigger" is of silver-plated metal, and is shaped like a sherry glass without the IOII~stem. It is (1i1r;dilc and :ilnio~tinipossilile to l)re;iI<. niirl is used 32. HOW LAGER BEER SHOULD BE by all first-class bartenders, except only a few experts DRAWN AND SERVED. in the art of inising drinks who 11;ivil lid snch ex- The proper way to draw lager is dirrc'tly from the perience and practice that they can measure accurately llsillg tile iirst o11e or t~vog~~isses, 1111til the by eyesight alone, without even using a glass for keg, beer rims freely; then tlic vent must 1)e knocked into measuring. the bung. If lager is drawn through pipes, they should be of tile Lost material-l)rqe.rl~ Hngllish block tin- and In! kept l)(:rfwtly chan and in good order. It is custolllary to have a' carbonated wattlr or air pressure 31 A FEW WORDS REGARDING constniitly acting upon the Leer when it is drawn LAGER BEER. through tlie ~i\)esto re vent it from getting flat or stale, and impart, a fresh and pleasant taste to the beer. Lager beer (or bier) is so. well known in this country But proper attention must be given to keeping the as woll as in 2111 parts of tlie world that only a few boiler containingtlie air in a very clean condition, remarks are necessary concerning it. But it requires and if the boiler stands in a 1)lace where the air is iin- the same attention as all other liqiiors or beverages, pure, it is advisable; to connect the boiler and pump and even more t1i;in some of them. It depends entirely by nicans of a pipe to some outlet where perfectly on the manner of lian(1lingit ~v11et11erbeer has a cool, fresh air is obtainable. Foul air will give tlie beer a bad taste and i)i~ol)al)lyGlo.'n the l~~opiedrinking it. refreshing taste or not. It should always lie kept at an even temperatzire, according to the atmosphere and The beer r~1111ii11ingin tl~e1)il)es over night sliould not he vised. Attention imt I)e givon to provcnt the season of the year-in summer at an extreme tem- pressure on the licer froin hying too high, as this would perature of from -10 to 45 degreesÃ‘an in the ice keep the lager from niniiii~gSreely, and by converting house at least three or four days before the keg or it into froth or cream, make it vinha~ldyfor the bar- barrel is ti11)11(~1.I \vo11id, tlu'refore, ;idvise any one tender to dm. There is also danger of an explosion intci~lingto sell lager in his place not to spare the if the pressure becomes very liigh, and this is liable expense of having ;in A So. 1 ice box or ice house, to destroy {lie heer lwgs, pipe's or rubber liosc con- which slloul(1 ii11vap 1)e kept in pcoil ~vorI

for by so doing you will prevent a great amount of moisture from spreading over the counter and floor, the foam in the glass will remain firm longer, and the beer will thus be prevented from getting flat quickly. By not removing the loose froth the air bubbles on top will sink through the froth and dissolve it. When a customer orders a second glass of beer, the same glass should be used without previous rinsing, because the beer will Loth look and taste better. If a party of two or more are standing up at the bar and a second "round' is called for, it is proper to take the same glasses, one by one at a time, and refill them, and not two or three at a time, as many bartenders do, for thev are likelv to mix them. an incident that would be unpleasant to customers. Handling the classes carefully is pleasing to them, and should be done, if the bartender has sufficient time to do it, but in case of "a rush," put aside the glasses used in the first place and let your customers see that you have taken fresh glasses. The same rule should be observed in serving custonlers sitting around a table. All these suggestions are of importance. ltemcmber to have vour Leer always cold enough" in summer and of the right temperature in winter. I, moreover, advise any one not to use air pressure if it can possibly be helped, as the beer will always have a bad after-taste and it always loses a part of the real flavor. In using the carbonated pressure, it is more expensive, but it is best not to avoid this item of expense, for the beer is kept fresher, the foam is always bubbling, and the customers are therefore fully satisfied. If your cylinder as well as the pipes are in good condition, as they both ought to be, one cylinder will be enough to force from twenty to thirty half-barrels of beer. The cylinder is usually sold at a very reasonable price. 33. ABOUT BOTTLED LAGER BEER. (Imported as well as Domestic.) With bottled lager, tlie method is altogether differ- cat. It nnist not be kept on ieo, hiit in a very cool place in the ice box, in an upri~litposition, to allow the sediment to scttle. I11 pouniig the beer from the bottles, it is the bartender's or waiter's duty to select a prop and clran glass. All this alqili~swith eqvial force to both imported and domestic beers. At tlie present time liottleil beer lias hc~comequite tlie fiisliion, and is c-oiisuinod iinicli more tlii111 in formrr years, especially in hotels, restaurants and private families. The proprii.!tor of any place should buy all Hie 1)est brands of hottlt~llinsi*, as tlie eustouier of to-day demands quality and \ iii'iely. In stockinpup, you must see that not too great a quantity or too much of any single brand is takm at one time, lx~eauseHie older bottled beer gets, tin' more it loses its Jliuvor, unless it is tlie special brewed beer of the export trade. Bottled beer should never he Icelit more than froin two to three week's in tlie ire box, and in handling it it is proper to try to dispose first of the oldest lot on liiind, in order to !iec'l) tlie cpiantity nuil'orm. In oln~iiingtin! liottle, tin! liii~~ti~r~il~~should be careful in milling the cork and liriisli away any partidi.,s of it with a clwn towel. Furthermore, bottlc~lbeer should he handled as ciire- fully :is wine and not in the careless, slipshod manner so many barternlc-rs use.

34. ABOUT CLEANING BEER AND ALE PIPES. At present nearly every saloon havinglqer beer, ale or porter (so-~iilleilmalt liquors) on tap, is sup- plied with an apparatus, the boiler, pipes, robber hose and other attachments to it, which should be kept 36. THE PROPER STYLE IN OPENING perfectly clean. This will be easy to accomplish in AND SERVING CHAMPAGNES. tlie follo~vi~ig1iianner: If a barrel of beer or ale is emptied, and it is found necessary to cleanse tlie pipes, In serving champagne. tin' bartender, after being take a pail or two of hot water and stir into it about informed which brand tlie cnstoiiicr requires, places half a pound of washing soda. Put, this fhiid into the the champagne glass before liini, takes the bottle from empty barrel, attach tlie vent and put on tlie pressure. the ice, twists or cuts of}' the wire, and then cuts the Then turn on the faucet and let it take its own course, string by which the cork is licld in place just brlnw the same as Leer, and it will be forced through the the llt~~liof the bottle; if' cut otherwise, parts of tlie pipes. When it is seen that the barrel is emptied, take string, with sonic of the scaling wax attached to it, out the vent and pour in a few pailfuls of clean water; will remain fastened to tlic bottle, and particles of then close tlie vent and again put on the pressure to wax are liable to drop into the glass while the wine force the clean water through the pipes. In this way is being ~ourcdout. After tlic cork is removed, tlie all the pipes and connections can easily and perfectly mouth and neck" of the bottle should be wiped off with be cleaned, will have a fresh smell, and you are certain a clean towel or napkin. of havi~iggoodbeer. A necessary cleaning should be When a party of gentlenicn enter your place and made once or twice a week according to the amount of champagne is called for, as a matter of politeness, first business done. pour a few drops into the glass of the gentleman who called for the wine, then fill the glasses of those lie invited, before completely filling his glass. This rule of etiquette should be observed in serving any wine, 35. RELATING TO PUNCH BOWLS. whether champagne or not. If a party at a table calls for champagne, place the Lottle in an ice-cooler; it It is of importance to know how to properly cool is also not proper to uncork tlie Lottle previous to punches. To do it correctly, take a metal dish of suffi- placing it upon the table before tlie guests. If frozen cient size to hold the bowl containing the punch, put champagne, which is often called for, is desired, place the bowl inside of this and completely fill the space the bottle in the ice-cooler and then fill up the cooler between the bowl and dish with finely shaved ice on with broken ice and rock salt to the top. Revolve the vliich a little rock salt is sprinkled to prevent it from bottle backward and forward with Loth hands as rapid- melting quickly. In lettingtthe ice reach over the rim ly as possible; then cut the string and draw the cork of the l)o\vl and having a few leaves spread over it, or and place a clean napkin over the mouth of the bottle. otherwise ornamented, the bartender can produce a You will find that the wine will freeze much quicker fine effect and always have made a cool and refreshing in this way than if the cork is left in the bottle. This punch. Decorating the outside of the dish by having is what is called frozen wine or champagne frappe. a bright colored napkin or towel around it, place punch In a place where there is a great demand for cham- glasses around the bo~vl,and the whole arrangement pagne and many cases of it sold, it is advisable to will look especially inviting. have an extra ice box made-which may be called "a champagne Lox"-to contain that special brand of cases out of ten, you are really obliged to pay back wine. (..'liainpagiie slu~~ililbe as near tlie lrrt'zing point more in higlier prircs for ymir g~iodsthan they have as possible, but vlieii placrd in tin' ~!l~'i'illbox- spent with you. 1t is porl'cctly niit lira1 for every man nscld for ;ill purposes, and which is (*onliiniiilly being to try and make a profit and to rrcovcr, in some form, opened-it will 11('vcr lie sulln-it-ntly cold ;lnd will, his expenditures. The s11i.~ndingof money or treating therel'orc, fail to give t-atisl'artion. For tltr invest- 1)y wholc~salc lii~iplein our line of business should n~eritthat it will take to nay l'or an extra cliampagne never be considered ;is a possible profitable connection, lox, the rccoiii~(~n?c~will (~inivin the siivingof ice, the as long as you ;ire sure yo11 grt the proper goods you cost of which amounts to ;i consiilc-riilile sum (hiring require-first da,~nnil at tlio lowest price. Furtlier- the year. This box will lie opened only occi~sionally, more, it is best to driil with parties who have the will lie loss expensi\e tlian tlic nsc of a gennral box, agencies of the best goo(1s in t11e market. and la>t longer, xliilc it rcvlnircs only two pails of It is ahvnys prefcra1)le to purchase your stock on lir~lii.~~lice daily, and, if iwcessary, a little rock salt. cash terms, which is either spot cash or ten days' time, {y the 11.-c of this box you not only ki~ptlie wine and because you then get Hie best discount wl~ich;nnourits liilu~lsin vood condition, lint si-curr t In' full ~ilti~fac- to a ronsiderahle siini in the course of a year and adds tion of yo~reui-tomers. 'I'hc \vine ;~lsor(1tains its handsomely to yonr profits. For example: whore there flavor because of tlie constant steady temperature. is a business of $,jO,000 per annuni, tlie disrount of from five to ten 1)cr crnt. would alone 1i0 ;l sulTi(*it>nt profit for sonic! siiiiill liiisiiirss places. In payinwash for your pools yo11 will lie lienefitcd everywhere. Those 37. PURCHASING SUPPLIES. people with whom you deal will take better care of your ordrrs, 11il~eIII~~L' i~esliu~t for you, while at tlic In buying and layingin your goods, it is advisable same time you are more ini1iq)emlont. All this en- to consiilc~we11 and i.iireSiilly with whom you are go- hances your gx~n(~i~:ilreputatioiz as a proprietor ;HKI a ing to deal. Krieiidsliili in business has its variations. man of husiri~~ss;itl'iiirs. On the contrary, by getting Your lies-t friends in tlie wholc-siile trade may not have goods on credit and allowiii";>cople to wrtit ii long the line of goods yo11 desire, and there are cases even time for their iiiotu'y, those sellingtto you will not be ~i'lienit is prel'wtil~lelor you to rnaintain business rela- personally inti~ri.~st~-din you, will ]tot lie ;is particular tions only with 1 hose who are comliarative strangers. in niaking 1111 yoiir orders and, possibly, pusli up011 Of course, your fric~ndsmay have tlic Lest goods, and it would then lie foolis11 for yo11 to trade elsewhere. you an inferior grade ol' good>. l 'rider every circuin- stance it should Lc ~.iinlrrstoodthat any one in our Ordinarily, yo11 should so Io those who have an estab- lislu~lrcpiittit ion and :ire known to lian(llc only first- line of l)usiri(""i should ,1ii1v . (~iisli.1)i'c;iuse lie i-dls for clilss goods and of cvory kind required. It is not alto- ca511, and g~ncrtillyn3c~ri\ ('5 tin" money bc-l'ore his bills gether a(1visaI)lc to drill riitirely \\ ith those people you are due to the vhole'-ale dealer You \\ill liml that ini;igiiie spend the most nioinby in your ])lace for the it pays best in the long run to sell a pod article at a ~urposeof obtaining orders froin you, because, in nine fair profit. 38. HANDING BAR-SPOONS TO CUS- It is also proper to have a tag placed or tied to each TOMERS. and every one of the pipes, to identify the kind of ale that ib ~iwd.Just a^-won a^ tlie pipes are removed In serving drinks it is proper to give a short-handled from the coupling; a mistake is liable to be made in bar-spoon with them, so that the customer, if he de- changhg the pipes. There must be sufficient accorn- sires, may take out some of the fruit, such as a slice modation in the ale department for shelves, etc., in of orange or pineapple, a strawberry, cherries or olives, order to keep tools, w11 as a mallet, a monkey-wrench, and can do so without putting his finger into the glass. a gimlet, candle and candle dish with the gas fixtures; Gentlemen often find it inconvenient to remove their and a rather warm temperature throughout the year. gloves while drinking, therefore a bar-spoon should The pipes muqt also be cleaned out from time to time, be given with any mixed drink containing fruit. Bar- when necessary, and if it is found difficult to have the tenders should bc very careful to see that in every ales settle, it is advisable to bore a hole with a small- drink they mix there is no uncleanliness, and the glass sized gimlet in order to vent the ale, which after this they strain the drink into should be as dry as possible. will settle much quicker. A small plug should be Furthermore, a small fancy napkin should be placed placed in the hole, not tighter than to allow the en- alongside the drink in order to benefit the customer. trance of air, which helps to settle the ale. There should then be a department for the imported goods, gins, rums, brandies and wines. All the imported liquors in casks should 11e placed on a skid 39. HOW TO KEEP CELLAR AND where tlie temperature is of mrdi~imwarmth. If there is room enongh, have the slirlves placed so they will STORE-ROOM. not be too near the wall, as in the winter time the The especial point in the arrangement of a cellar brick wall of the cellar is liable to he very cold, and is to have it laid out properly for the different depart- the bottled wine wo-iild naturally be seriously damaged. ments. That for ales and porters on draught should A11 tlie bottles, as well as other case goods placed err be very convenient and large enough to contain the your shehcs, iimst he separated from one another skids on which the malt liquors are to he placed. Also and each ha\e their special department, such as claret, a little extra platform, on which Bass' Ale should be each brand ~cxparatc'on its hlielf, and the same with placed standing, though tlie other brands must be Rhine and Mo~ellc. A plain tag, with name and brand, placed in a horizontal position. Bass' Ale must be should hp tacked on the separate slielveh in prevent kept separate, because it requires the greatest of care. any delay in obtaining the bottle desired. In the de- 'Where there is the slightest shaking, it will become partment of wines, it is often necessary to have a little upset, and will require from two to ten days to get gas stove that, in case of extreme cold weather, may bark to its previous proper condition. Bass' Ale as he lighted to ~crurethe proper tcinperature, when well as other malt li(j~orsshould be drawn from by neglect or absence of means to heat the place the pipes-as previously mentioned-of the very best ma- wines eonid he spoiled. When a vinc is once fromn terial, and, if possible, located near the bar or counter. or chilled it can never be restored to its former condition. This department must have a door that can number and price. It is furthermore important that be closed and locked the-same as the ale department. the one who has charge of the cellar should see that Then there should be a department for domestic he has a suflicient number of quart, pint and half-pint goods, such as American whiskies and case goods. In bottles on hand, the proper corks for tlie different this departnlcnt you must also have skids upon which sizes of bottles, flasks, all the various styles of labels to place your hulk goods, sudi as whiskey barrels. required, paper boxes, wrappers, sealing wax and the Above them, if it is convenirnt, put zip a number of necessary utensils fur bottling goods, with a correct shelves, which, as in the other departments, will have price list or schedule of prices of the different goods, arranged upon them each brand in its special separate including discount percentage, etc., ;uitl the addresses of all wine and liquor dealers with whom lie may have location. 111 one of the departments most convenient to you place a table for the purpose of using it in business. The cclhir should he so built and arranged bottling, corking, labelling and wrapping up the goods. that it will be easy to ventilate at all seasons; the Also Lave sufficient accessories, such as gallon, quart, ceiling in good condition so tlii~tno dirt or dust can pint and half-pint measures, mallet, Lung starter and gather, and bezpainted or kalsomined in liglit color. Have also the entire woodwork in all tlie depsirtments tlie necessary tools all in it tool box, if possible. Have rubber hose for drawing liquors, hammer, hatchet painted, white color being my prcfc~ence. The iron and cold chisel for opening cases; screws and nails work, hinges, locks, hasps, etc., should he of a different shade, a blac'k or dark brown, a pretty con- of (lin'erent sixes, for which use will always he found. Additionally, a writing desk and stock or cellar Looks trast, and indicating their location. What is absolutely necessary, is a solid, substantial, dry floor, if possi- arc needed. Most important of all is a good man, with good habits, in charge of the cellar. I prefer a man ble, cemented. If the cellar is built under your own supervision, see that the waste pipes arc con- who has been brought zip to take his daily beverage nected with the sewer, a drainer placed over tlic waste in moderiition and knows how to control himself. A pipe so that, when necessary to clean the floor, it btrict temperance man, holding the same position, will Iw ronvenient to -ft ash it and let the melted iee- does not make, as a rule, a very good cellarman or water be swept away. When cleaning off the cellar butler, for the reason that he is not iicquainted with floor, it is wise to dry it with sawdust, to absorb the the dift'ercnt brands of li(lnors, and, if at any time he moisture and then sweep that away, that not a particle "falls from grace," he would probably mix and destroy of wet or dirt may remain. The names of all the considerable quantities of goods. If there is one or departments should be painted on the door of each more cellarmen, the chief one must have entire charge one as a guide, and there should also be a general of Loth cellar and Looks, and be responsible for the notice painted or printed that no rubbish is to be entire stock; because every article removed from the in thrown on the floor, with a caution against spitting cellar must he noted gallons and bottles, with prices except in a cuspidor. attached, virtually making a daily inventory of the stock. The same form of bookkeeping must be done A man who runs a public place should, next to the and charged hehird the bar where the goods are re- devotion he gives his family, feel the greatest pride ceived, so that both accounts will agree or tally in in the arrangement and beautifying of his cellar. Then he can gladly, at any time, take the public, his and also require tlie services of an additional porter friends-ladies and gentlemen-on a tour of inspec- or extra man, adding unnecessarily to the ordinary tion of it. expenses. There should be also a department with shelves for Naturally, brass or metal work, if allowed to become I empty bottles and whcre\er placed (sornetin~csthey tarnished, looks much worse than if there was none have be en taken outside and then returned), should in the place. Properly, in fine condition, it adds to be thoroughly cleaned with hot water and ~oda. The the appearance of bar and room. It is well for any drops spilled from the otherwise empty bottles will one in opening a place to take into consideration how soon produce a very sour smell if not quickly washed much metal work, proportionately, they will need, away. and what amount of expense they are willing to allow Empty bottles should be kept separate, according for the help to take charge of it. By taking good to their special brand, the champagne in one place, the ordinary care of ale and liquor measures, beer drips claret in another, etc. and other metal articles, you will find that not half A barrel for waste matter and rubbish should be the work, some people imagine, is necessary to keep conveniently placed in some part of the cellar. The them bright and shining. All you have to do is to 1 main door should liii~ea patent bell attached to it, attend to them daily. when they will be as much of to notify the cellar people that qome one is entering. an ornament as the chandeliers. 1 Having all that has been mentioned in a proper style for inspection, you will be gratified to display to vis- I[ itors the excellence of your management. I am sorry to state, however, that some persons have only re- 41. KEEPING OF GLASSWARE. garded the cellar as a dinnping ground for all odds The bartender's particular attention must be given and ends, and that is where they have made a grievous to keeping the glassware in a clean, bright condition. mistake. It is to be rern~~iihi~r(~(1that stock should The glasses he hands out to customers for the purpose be taken about once a month, to ascertain the amount of allowing them to help themselves, as well as the of wines, liquors, etc., on hand. glasses he uses for mixing drinks, should be without a speck on them. After the glasses are used, they should be washed as soon as possible, left on Hie bench 40. HOW TO CLEAN BRASS AND for a little while to thoroughly drain (those back of the bar being placed at their proper station) and then OTHER METALS. polished only with a clean linen glass-towel. In a Most people take pride in having brass and other place where there is a hotel or restaurant attached metal-work look as imiting as posbible. This feature and a large amount of glassware is required, it is may be overdone, however, and altogether too much proper to have a fine closet made to contain the dif- time expended in polishing the nietsils. If there is ferent kinds of glassware in the proper place, con- loo much metal work, it will destroy the effect of the venient for the waiter and for those who have the handsome cabinet and woodwork of the establishment, handling and are in charge of that department. The PLATE No. 8. glassware should be clean and kept in proper eondi- tion by the waiters and not brought back to the bar, as the bartenders are, as a rule, \cry busy and cannot attend to this duty, being also more liable to break glasses during a rush of business on account of the insufficiency of room. In placing' the glassware in the closet, it is understood that all the different grades should lie arranged separately. Rhine, champagne, claret, port, etc., each in its special place, for if care- relesdy mixed together, there will be great trouble i~ separating;- them. Whoever breaks a glass in the dining-room should report tlie fact to tlie head waiter (captain) or assistant head waiter. In a well-regulated bar or cafe, every Lartender slunild have liis own "glass-book," inscribed with his own name, these books to be kept in charge of the cashier behind the bar, so that whenever a glass is broken, accidentally or purposely, by <

Copyrighted, 1888. ployee. Where tlie employer does sufficient business and can all'ord to be liberal, lie should not think of chCirging for any amount of moderate breakage. This dcilvicting from the wages may appear unjust to bartenders and waiters, but the best of them are hoping, some day. to become proprietors, and when they are, they nil1 recognize tlio neeessitv of this ar- r;inpmcnt, for vhcrc there is no '-ystem in a business enterprise, there 11 111 not be success.

42. HOW TO HANDLE ICE. First of all, it must lie unilerstood, before receiving your ice, to have the proper weight taken and, if posi-iible, have your own scales. After receiving and having the weight of the :in~ountof ice you desire, see that it is pilrfcctly clean and washed off before placing it in your ice-box or ice-house. Of late years, artificial ice has taker. to some extent-largely, in the Southern, part of the United States-tlic place of the natural product, which I consider a very beneficial change, for the reason that the artificial rake comes in the same rcguliir size, therefore, easier to pack and place away, more convenient and more wliolosornc, as it does not contain any im- purities. Again, it does not produce as much slime as the natural ice and, therefore, when used behind the bar for mixing drinks, as well as in the restaurant for drinking water, it is preferable, and there is no difficulty in keeping it clo:ir. Whoever is rising artificial ice and is desirous of having a very cold temperature as soon as possible, should not have the cakes of ice placed close together, but leave a sniall space between them. The air circu- lating between the cakes helps to cool the ice-box much quicker than if they were packed closely together. tenders, porters, cashier, etc., meals for help, free It is also wise not to have tlie ice-box run down low lunch, gas, ice, laundry, breakage, taxes, coal, number too often, or too much, for it vill take all the longer of drinks help are allowed to have, license, insurance, to get the re(lu1red temperature M)U des~refor the water tax and all the extras, you will know all the actual expenses without which no place can be run. Of course, every man must know how much help he requires, bartenders. porters, etc. (and if restaurant is attached, waiters, cooks and stewards), and having l'oiimilatcd a perfectly clear statement of your daily expenses, then conipare them with the statement of tlie cash receipts, and you can the more readily know whether the ]JI~IGCis worth the money asked or whether it is best to drop out of the proposed transaction. Furthermore, it is advisable to find out whether there are any judgments against the proprie- 43. THE PURCHASE OF AN OLD tor, or any possible legal proceedings against him, PLACE. whether or not the place has a bad name, if there is anythi~ipletrimental in the neighborhood and if, In Imying out an old L11s1nessplace it is very advis- after consideration of these different points, you have able to be especially careful in tlic undert;iliil~g. First resolved to 1inrchase, it is then wise to ascertain the of all, you must colisi(1er the locality, then the price quantity and quality of goods. If the proposed buyer asked, whether the place is mortgaged or not, the is not capable of judging correctly, he should take :111101111t of the niortpgc, il' ii~ortgiipi_-(l,ml whether counsel from some one experienced in the business to a l)re~vcr,liquor (lekiler, or oilier individual, the and who iinderqtands the measurement of liquors in length of time till the ii~ortgageexpires, and how bulk. It is to be ascertained whether they have been ni~iehcash money it requires to buy the place and paid for, whether they are sold or consumed by cus- under what conditions. Then ascertain the rent, tomers on the premises, or whether, as has been the how long the lease runs, \\~Iietlierit can be extended, ease, a large per cent. of tliem is sent to other parties and, if so, under what terms the extension is to be by whom they mi1v be iisod ; and the same with wines, inacle-1v11ether the rent is to he increased or not, cigars, ctc. Then a complete inventory should be a very important matter. Xext, find out tlie amount done, made of furniture, crockery, silverware, pictures, of 1111sii1e~sthe place has how much stock there curtains, cte. L'urthcrmore, it is advisable that the is on hand, such i~sliduors, wines, cigars, cir'.. the pros1)ective buyer hhould inquire for all the bills of condition of the pliice in its furnishings, cabinet work all the goods sold on the place, for if the seller claims, and plumbing, and \vlict11er it re(,~~iresmuch irn- proven~entor repairs. Then, what the (Iailjr expenses for instance, to do a husiness of $50,000 a year, he have been and what they are likely to be. Tn fig11ring must be able to produce about or near fifty per cent. of that amount in bills, and by bo doing you may be up the daily expenses, such as the rent, wages of bar- able to compare and see whether his statements are will of the landlord, try to have the lease extended correct or not. Also make i~iquiriesin the neighbor- and, in it, have expressly stipulated tlie amount of hood to ascertain what kind of business Ims been done, rent to be paid. whctlirr the neiglibors art; in favor of tlic place, It is of great importance to find out how many whetln'r tho liusincss IIHS been "booined" by artificial men arc to be en~ployedand what wages they are to IIIC~IISor not, and what general reasons there could receive. It lias been tlie case tliat wlicre a man has be lor tlie man selling. paid extraorilinary high wages in former years, when prices were higher for goods sold than at present, his Where Hiere is a business transaction involving successor, in trying the same cx~wrinlent,lias involved quite a bum uI money, it will Irequently require more himself fatally. Pay as liigll as you can, a good man is than ~urown knowledge and ability, and it is Lest always worth good wages, but do not attempt to give to cngi>ye expert bookkeepers or accountants to ex- fancy salaries or to increase tlie wages from year to aminr the rash, stock and other books, bills, receipts, year, except in exceptional cases. etc., ;nnl ha+ every item conpectcd with the business, l^inally, it bliould he stipiilated in tlie hill of sale relating to expenditures and to money received, carefully sc'aiii~.'d. At tlic same time, it is vise not to that the seller should not open another place, similar to yours, within a certain lc~igthof time and, then, depend rntirrly on tile statements and judpnt of not within a specified vicinity (five or ten blocks the accountants, for tliev arc liable to make a mistake; from you, as the understanding may be); for it lias but with their assistance and your own judgment, you often happened that the party who sold lias, at once, can find out wl~c~tlicrthere is ;inv trickery or not in tlie proposed transaction. Some of the accountants re-o~)en~(li~noth~r establisniont in a near locality, and with all his old help has taken away the trade from may understand all about bookkeeping but know very the party who has just purchased his oh1 place. This, little about our business.^;^^ the two forms do not of course, is a highly dishonorable act, but it'has harmonize,-and are therefore liable to make serious boon (lone many times. errors. It is nwi-my to find out by the landlord or from In outer to avoid the 11eccssity of reading this cn- the party i-ol1111gwho pays for all the repairs and in tire article, we have itemized tfie principal points for the consi(Ii1riition of the buycr. what-. ron(lii~unthp hiilding is with its floors, win- (lows and \\.ill?': an& if it is to be repaired at your ex- Study the loenlity, the priec asked, see whether it pcnse, how much niont>y it will take to put tlic place is mortgaged or not. and to whom. in proper shape After due deliberation of all tlie be- Ascertain the amount of rent. tlin conditions of the fore-mention~dfeatvires, and if YOU have a good opin- lease and whether the lease can he extended. ion of the' chances for success, it is advi~able,as far as Find out the amount of business, how much stock any one can discern, for yon to make the investment. there is on hand, and have inventory taken. Tt is additioonall~~arlt isa1>1p,if the 111iycr i'-;not panable Get complete daily expenses and cash receipts. of iinilerstiind~ngfully the terms of tlic lnm'hase, Have proof that a certain amount of liquor lias the condition of the lease, etc., that he shoiilrl cn- actually been consumed on the premises. gage the services of a capable lawyer. Get the good Secure proof of the amount of sales. Enlliloy arcouritaiits to inspect tlie hooks. 45. HOW DRINKS SHOULD BE If necessary, engage the services of a legal ad- SERVED AT TABLES. viser. 'When a bartender receives an order for drinks to be See that the bviildingiis in good condition-if nec- served at tables, he should send the bottles and ice- i'ssary to bo repaired, find ont who pays for repairs. water along with tlie glasses on a tray, that the parties Be sure that the ponditiors of the lease are plain. may be able to lielp themselves. It' there is a cheque Stmly the ri~~igliliorliooJ,the people and get ae- system, the clieq'iic should be sent along at the same l~iaintedwith thorn. time; if not, it is the bartender's duty to mark down Stipuliitc in tin. liill of sale that the seller shall the amount at once, in order to avoid confusion or a not open smother similar place near yon. possible misniidcrstandin~fterward. Even if there is a cheque system, it is advisable for the barkeeper to put the amount ol" the cheque also on a slate or piece of paper, especially if lie does not know the 44. THE OPENING OF MINERAL character of his customers. Tn any restaurant, saloon or hotel where the bin-tenders have nothing to do WATERS. with serving customers ;it ix table, and the drinks are It is my desire to make a few rcmiirlis regarding the called by waiicrs, it is proper to have small fancy cut opening of niirienil ~,.;itrrs. A yre;it many ;iccidents (one drink) decanters filled, and sent in by the waiters. have already occurred whereliy people have lost their Tliis avoids ;i display of the liquor bottles on the eyesight or fingers, or received oilier physical iii,juries. tables, prevents any possibility of liquor being taken Therefore, it is wise tliat every l)iirt~~ld(>ror waiter, by the waiter and lias a more becoming appearance. and, indeed, every nieniLer of a 11rivate f'aniily should If the customer insists upon seeing the original i~his- not only try to avoid these accidents, hut should also key or liquor bottle, of course, it is to be taken to know the proper method to pursue in tlie opening of him. apollinaris, soda and ot111~niinci~iil waters. Bottles conliiining these shoulil he kept coli1 and in proper conilition, and thrn flu-y are i~otas lia1)le to 46. HOW CLARET WINES SHOULD explode iis those kept in ;I w.inn temperature. But if BE HANDLED. any one is cornpellcd to ODCII ii Lottie t1i;i't is warm, Claret nine^, uliicli muqt be handled with great the corksrrew slioiil(1 lie inscrt cil eiirefully in UK~cork, care, slioiilrl be kept in a temperature of 60 to 70 de- and then a liirge-sixcfl napkin or towel wraiipeil grees and in a horizontal position. In serving them, over the top and neck of the bottle so that, if iln especially while drawnlg tlie cork, shaking the bottle explosion occurs while the iiltenipt is hringn~ade should be avoided, or the 'sediment, which all clarets to draw the cork, 'the cloth will eiltc-11 the flying pieces deposit, will he mixed with the wine, causing it to of glass and tlms prevent any serious injury or mis- look rnlirky. All the Lest dass of wines should be hap. handled very particularly, and placed first in a wine basket, in a horizontal position. When drawing the the trade of several days. As it is.replenislied, day by cork, the bottle must not be taken out of this basket, day, the new 1x)ttles can be placed in the rear to allow but the cork drawn gently, while the bottle remains in time for settling. It should be every man's pride to its steady position. If too cold, the bartender may not only keep the best of wines, but, also, to keep have to place the bottle in lukewarm water, or steam them in the best of condition. the glasses, to give tlie wine the desired temperature which always improves its flavor. All the claret wines should be placed on shelves 47. TREATMENT OF MINERAL where the temperature is nearly even all the year round. It is advisable for the proprietor to have as WATERS. large a stock of clarets on hand as possible, providing It is absolutely necessary to keep mineral waters he has tlie demand for them, as this brand of wine in a cool place, so that they will be sufficiently cold requires considerable time to rest and recuperate- without the use of ice when being served to custom- after being jostled about-from what is known as ers. Siphons of seltzers or vichy should not be placed iiwine-sickness." In laying in tlie stock of clarets, in- directly on ice or in ice water, as there is cluding fancy brands, it is beneficial to take the bottles great danger that they may explode when com- out of the cases, and remove the wrapping paper being in direct contact with the ice. These waters fore placing the wines in the proper condition on all contain more or less gas and acid, and your shelves. Never think of taking down your bot- should not be subjected to sudden changes of tern- tles and dusting them. This only gives the wine an- peraturc, but, instead, placed in an ice-box, and al- other shaking up, requiring days to properly settle, lowed to cool off, gradually. The proper temperature and, again, the dust on the bottles is a proof of its for mineral waters is from 35 to 50 degrees. This age and condition. It is also of importance, in serv- rule applies also to imported goods. ing claret wines, to have the proper claret glasses and not a Rhine wine or other kind of goblet or tumbler. The more delicate and litindsorne your glassware, the more palatable will the wine seem to your 48. IN REFERENCE TO FREE LUNCH. customers. People, who drink high-priced liquors, As it is now the general custom to serve more or always appreciate glasses of costly make and fine less free lunch to patrons, it 11 of the utmost import- texture. In places where there is a large sale of clar- ance to see that everything you furnish is properly ets and tlie stock of wines is not to be placed in the served, and is clean and fit to eat. It is much wiser fit temperature, it is wise to have a closet built and and better, when circumstances force yon to furnish placed-near a radiator, for instance-where the tem- a free lunch, to give not so much in quantity, hut of a. perature is sufficiently high, in order to keep the good quality. When one can do sufficient business wines in proper condition. The closet should be suf- without being obliged to set out the lunch, lie is for- ficiently large to suit the business requirements, and tunate, as it not only saves expense, hut avoids eon- in it could be placed the stock that would be used in siderable trouble. Cheese and crackers, however, are always understood to be in separate bowls on the mouths and fingers, brushing their mustaches, and counter, as some people can not drink without a otherwise pcrlorinin";~ half-toilet. mouthful to eat, and this triflingfood expenditure It is really a blc-inp ttliere Hie proprietor can is enjoyed by those who would never care to be sup- 1 avoid giving the free lunch. The advantages of a plied with a free lunch. place, where it is not offered to the public, can not be Too much lunch slionld not be cut up, at once, but overestimated, for there is tlicn ;i better class of cus- a little added from time to time, as soon as part of it tomers, and the set, v lio are onlv in search of a "free has been consumed. Sandwiches should be covered meal," do not trouble the c~tablishmcntwith their with a glass howl, or napkin, which keeps them fresh presence. If obliged to have the free "set-out," the and makes them look inviting. When the proprietor proprietor should suit the stvie of lunch to the pa- is really compelled by business demands to give a large trons, whether thcv arc Gcrn~ans,Americans, or Irish, amount of free lunch, lie should have an extra man and while the first-named mav ho pleased with a saucr-kraut" and Lologna, if is probable the other employed for this purpose, who is generally called a regular lunchinan. A man of that kind has more clai-ses will not care for lliat special menu. experience in cutting and carving can utilize every bit The place where the hinc'li is kept shovild be serup- of the'diffcrent foods without leaving a remnant to ~loi~~lyelc1tin, and no remnants of hin(7h allowed to be thrown away. Furthermore, lie can overlook the be strewn on the floor. If this is neglected, it will entire lunch-counter, k-t'ep it in proper condition, and result in keeping' away from your pliice of business also have an eye on some custonlcrs who are not as some of your Lcqt pdtronq vlio will naturally be dis- particular as they ought to be, and see that the pa- gusted at the lack of cleanliness. trons use a fork and not tlieir fingers in ilia'a'ing out or helping themselves to tlie eatables. If necessary, the lunehman should caution tlie custonler against 49. HOW TO HANDLE ALE AND forgetting the use of the fork, but, of course, lie must PORTER IN CASKS. do it in a gentlemanly manner, or, otherwise, he would offend those who have simply forgotten. There are In laying in your stock 01 ale and porter, it is best frequently "roughs" both before and behind the bar. to have a regular department where nothing but ales When there is a lunchn~an stationed behind the and porters arc placed, in order to avoid any mixing counter, it is of great importance for him to be clean I or confusion with the other kind of casks or barrels. and tidy, as well as to handle the lunch with his Whenever thei-c liquors :ire drawn through pipes, the fingers as little as possible. He should see that all ale department-as it is generally called-should be plates and crockery ware are clean, and the crumbs as near the bar as possible, for the shorter the distance brushed off. of the ale pipes the more benefit tlie malt liquors will Small, clean napkins are preferable to towels hang- receive; while the lonpr the distance the more detri- ing down from the counter. The towel has gone out mental they are, because they are liable to give the of use, because common decency does not admit of liquor a bad odor and render it stale. It is especially a variety of men using the same cloth, in wiping their important to see that the pipes are kept in condition, and that the "packing" of the coupling is in perfect squirt, to prevent it from dropping into the mixing order. These conditions are absolutely essential to tumbler and thereby waste the material. give satisfaction to the customer by furnishing him In the evening, w-hen business closes, it is advisable with a fresh beverage, and to prevent a loss that might to place a small, pointed, wooden plug into the squirt, easily occur by leakage. ' especially in warm weather, to shut off the possible Again, the proprietor should own his own faucets entrance of flies, ants, and other insects at night. (brass, etc.), as he is then free from any obligation to Where there is a use of other cordials, such as are used the brewers who have made him a gift of faucets, for pouring in for customers or to be sent to the tables, which he would naturally prefer to return if he great care must be taken to have them corked tight, changes his line of goods. Then, every brewer has a for they contain more or less sweetening substance different patented faucet, and the varying use of them which attracts insects, flies, ete., necessarily a great is a source of manifold annoyance to the proprietor. nuisance in summer. It is also advisable after the close of the winter season to be especially careful in ordering a supply of malt liquors. As I have recommended, sufficient stock 51. HOW ALE AND PORTER SHOULD should-be on hand during the cold weather, but or- BE DRAWN. dinarily it should later be considerably reduced in Heproper way of drawing ale or porter is directly amount, for the simple reason that lager beer largely from the cask or, as it is called, "from the wood." If takes its place in consumption, and only half or even the necessary ivom and convenience is available, the quarter-barrels should be purchased. customer prefers this to any other method. If drawn Bass's ale requires from one to six weeks to get per- through pipes, it is necessary to see that they are fectly clear and fit to draw; stock or old ale some made from the best material, such as English block weeks, while new ale requires less time. All malt tin, and constantly kept clean, and that the portion re- liquors should be tapped as soon as placed on the maining in the pipes over night is not used. Other- skids. wise the customer will not be able to obtain a fresh, clear glass of malt liquor. Bottled ales should be 50. stored in a horizontal position, but in a business, where CORDIALS, BITTERS AND there is a large demand for this beverage, you should SYRUPS. 1 also put a large number of bottles in an upright posi- Cordials, bitters, and syrups should not be placed tion on your shelves in the ale department, before on ice, but be kept in a moderate temperature. Those placing them in the ice-box or refrigerator, as it is cordials that are used frequently for mixing drinks necessary with some brands to do this, in order to must be placed in small mixing bottles (see illustra- have them in proper condition. In pouring into tion, plate No. 2) behind the bar, and proper care glasses, care should be taken not to shake the bottles. taken to prevent insects from entcringthem and thus In cold weather, it is not necessary to use ice with ale spoiling the contents. In using these mixing bottles, or porter, drawn behind the bar, but if the weather is it is advisable to keep one finger on the stopper or warm, the temperature may be regulated by allow- PLATE No. 9. ing ice-water to drop on the pipes constantly. If pouring out Bass's or Scotch ale lor one customer, a glass should be selected large enough to hold all that the bottle contains, as otherwise the portion poured I out last will not look as clear as it should. If two or three glasses are to be filled, the bartender may take them in his left hand, and carefully pour in the ale by gently tilting the bottle. The liquor will then look perfectly dear anil bright, and give entire satis- I faction to the customers.

52. DECORATING DRINKS WITH FRUIT. It is customary to ornament mixed drinks with different kinds of fruit. When drinks are strained, after being mixed, the fruit is placed in the glass, into which the drink is strained; but when straining is not necessary, the fruit is placed on top of the drink. in a tasteful manner. The fruit should be handled with a handsome fruit fork, and not with the fingers, though, in case of a rush,thc bartender must do the best he can. It is to be understood that all fruit must be kept very cool and placed where it is not likely to be hot~licreri with flies or other insects. It is to he remarked, also, that where fruit is served with the drink, tho bartender should furnish a small bar-spoon to the customer, to enable him to help himself to the fruit in the glass, if he so desires. I -.

53. HOW TO HANDLE FRUITS, EGGS FANCY BRANDY SMASH. AND MILK. Eggs, milk, and fruit must always be kept in a cool, well-c'leanrd plaee, or in an ice-box, to preserve them fresh and pure. Fruit cut, in slices, left over from the day previous, should not be used, as it will taste stale and, naturally, spoil a mixed drink. The bartender should be careful to have his milk cans clean, ad never pour fresh milk upon that left over night, as it will simply cause both to be sour. Metal pitchers and cans should not be used, but, instead, such of glass or chinaware, and they should not be too large, because, in case the customer desires to help himself, they should be of a convenient size, in order that he I may do so readily, without inconvenience. Cans should always be kept tightly closed. In using eggs for mixed drinks, take a separate glass, into which to put the egg, and you can, therefore, be sure it is fresh before attempting to mix it with the drink. Otherwise, there is always a possibility of spoiling the whole decoction.

54. COVERING BAR FIXTURES WITH GAUZE IN THE SUMMER. I I It has been customary, for many years past, to cover the back bar, gas fixtures, chandeliers, pictures, stat- uary, all decorative articles and furnishings, and fancy fixtures with gauze or some similar form of covering, to keep flies, etc., from soiling them. But I consider this method, though it may be prettily and tastefully arranged, entirely useless, for the reason that experience proves it to be wholly unnecessary. If the place is properly kept and well-ventilated, there is no neces- sitv, whatever, for any covering or draping. In all I places, where malt liqqor is sold, it is, more or less, spilled and spattered over the floor and counter (and tables, where there are any), and all this tends to cause flies and insects to congregate; but, if the room is kept -as it ought to be-clean and dry, with a perfectly sweet odor, the flies will not become a nuisance. This also applies to the cleanliness of the toilet and everything connected with the place. If it is made a practice to keep in ~ro1)ero~~lcr 1l1e ~11;111delier;',cabinet, etc., with ddi1ilv at te11tio11,SoIlo~vii~g a. xt rule, there It is not wise to buy too large a quantity of cigars, is very little cle:it~ingto do, and IJ\- the additional u>e at one time, for different reasons. -In the first place, of two or i~iori.~clectrifc fan&,winch, nrttur^lly, keep you can secure goods, on very short notice, in a fresh the room cli-ar 01 l1yi11g psts, you will lx' al~leto ])re- condition. When you have too much stock on hand, serve your entire I'ln~nisliingriin good condition. But the cigars are liable to become dry, and lose their with the fixtures c-ovrred, you arc liable to have tlie flavor. cabinet work iii.juml liy nails ;uid tiicks of different With the cigars under the eyes or management sizes, in addition to tin-' extr:~qiense. of the bartender, lie must see that the entire stock In case ciny one l)r('I'(>rsto 11;1ve the covpring, it in the case is kept properly in the summer as well as must n~-cessairilybe done in a neat, tasteful in:inner, in the winter. 111 warm weather, there is less trouble but it require^ very ct~reful adjustment, cspeciailly in keeping cigars, because the natural heat produces about the sit$ fixtures, that they may not be liiiblc to a moisture in the case, and this keeps the goods in be a SO~I~PCof cla1igor an(! set fire to the gauze. Select about tlie condition required by customers. During eleg'ant, fashionable goods, in q~~ietcolors, and (10 not tile winter, 11ovvever, when the rooms are artificially have your room look like a circus tmt with flasI1y heated, the cigars are apt to become dry very readily; stripes. and this dryness is very detrimental to the entire stock, causing tlie wrappers to break easily by eon- 55. CIGARS SOLD AT THE BAR AND stant handling, when, of course, the customers will ELSEWHERE. be dissatisfied with them. Therefore, every cigar-case When the proprietor handles or runs his own cigar- or cigar-stand should be made with all the latest im- stands, it is tlie barteiitler's duty to see that tliey are provements, including air-tight compartments or kept in a proper and elegant condition. Xotliiug closets. Underneath the closet, as well as underneath should be ordered but the best brands, itnporled as the cigar-case, little drawers should lie made, contain- well as domestic. Whenever there is a goo(1 cigar sold, ing little metal boxes of the same width as that of tlie in a public place, it is very easy to >el1 more, as your closet. In these cases a metal pan should be placed, customers will speak of it, and thus help to advertise filled partly with water, and with a very fine perforat- your goods. ed cover to the pans to allow the evaporation of the Men in our business should not try to secure too water from the pan into the cigar-case or closets, in large a profit from cigars, l~e(~;ni;-e,as a rule. ;I good order to keep the cigars In a properly moist condition. cigar is a good advcrtisoincnt, and trade will (:oint?' to It is not only correct to handle the best of cigars, but, you freely, if you arc sntisfiod with :I i';iir profit. Xo also, to handle the latest brands, for the fashion one should sell without a profit, hut :I nn~liiiniper- changes in cigars, as in almost everything else, and, centage of gain should he snfficicnt to s:itisfy the pro- if not careful, the proprietor will be left with old, prietor, for the simple reason that ?)y rot;iining a unsalable stock on hand. good customer for In's cipir.s he also, probably, lias In a place where there is a large sale of imported gained one for his bar, or his restaurant, or both. goods, it is advisable to have an extra closet built which should be lined with zinc, and made perfectly air-tight, so that the goods will not become dry. Where there is a very small, improperly arranged 5 7. COMPLETE LIST OF UTENSILS, Etc. I cigar-case, a large-sized sponge, saturated with water, Used in a Bar &om. I will be sufficient to give proper moisture to the cigars. In giving the annexed list of utensils, used in a But. as a rule, in large establishments the ci~ar-stands bar room, the author wishes it 'understood that not are entirely separated from the cafe or bar; and are all the articles mentioned arc absoll~telynecessary in generally rented out to a second party, this method every bar room, but they are indispensable in those being usually very satisfactory and saving much places where the business demand? call for them, for trouble. instance, in first-class bar rooms. When the proprietor expects to sell a large amount of cigars, it requires the sole attention of one man to Cash Registers, Ice Pick, keep the case in order, wait on customers, study their Liquor Measures: Ice Cooler, desires and wants, and, by striving to please, reeom- Gallon, Ice Shaver, mending certain brands, etc., a large income can be Half-Gallon, Ice -Scoop, derived daily from the sale of cigars, by an earnest, Quart, Liquor (rigger, energetic, polite salesman. Pint, Shaker, Half-pint. Long twisted and short Gill, Bar Spoons, 56. LAST BUT NOT LEAST. Half-Gill, Julep and Milk Punch Liquor Pump, Strainers, I can not avoid, very well, offering a few more re- Spice Dish or Castor, marks regarding the- conduct and appearance of the ballet, F~lteringBag or Paper, Ale Mugs, bartender, although I have touched upon the subject Cork Pullers, quite frequently in this book. I wish to impress on Beer and Ale Faucets, Tiraw and Bit, Glass and Scrubbing the mind of each man behind the bar, that he should Br~ish, look and act as neatly as possible. Bartenders should Liquor Gauge, Gimlet, Corkh and Stoppers (dif- not, as some have clone, have a tooth-pick in their ferent sizes), month, clean their finger-nails while on duty, smoke, I\(w and Ale 'Measures, 13inig Starter, Cork Press, spit on the floor, or h:ive other disgustinghabits. If C'hi~mpagne Faucets, for it can be avoided, they should not eat their meals ItuLLer Hose for drawing drawing Wine out of hehind the bar. There are other places where these Liquor, things can be done, and where they will not be objee- Liquor Thieves, TlottlcS,' Molasses Jugs or Pitchers, tionable features for the patrons of a place. After Thermometer, leaving- a toilet-room a bartender should wash his Funnels, IIoney or Syrup" A Pitchers. hands, which, at all times, should he as clean and dry Corkscrews, Lon011 Knives, as possible. The swaggering air some bartenders have, Hot Water Kettle, Sugar Spoon's, and hv which they think they impress the customers Bar Pitchers, Sugar Tongues, with their importance, should be studiously avoided. Lemon Squeezers, Wrapping Paper for Bot- Beer and Ale Vent, tled Goods. Toothpicks, Fruit Dishes, 58. LIST OF GLASSWARE Twine, Punch Ladles, Required in a Bar Room or Cafe. Writing Paper, Duster and Broom, Envelopes, Silver Brush, Goblets for Champagne and special glasses for the Postal Cards, Segar Cutter, t following drinks: Stamps, Mop Handle and Wring- Burgundy Wine, Finger Bowls (for placing Ink, er, your Bar Spoons and Mucilage, Glass Towels, Bordeaux Wine, Champagne Cocktail, Strainers), Rattan, Rollers, Absinthe Strainer, Champagne, Business Cards, Bar Towels, Cocktail and Sour, Business Directory, Spittoons, John and Tom Collins, Whiskey, City Directory, Fancy Fruit Forks, Julep or Cobbler, Pony Brandy, Newspapers, Fancy Sugar Plate or Claret Wine, Cordial, Set of Books, Basket, Rhine Wine, Water, Wash Soap, Liquor Labels, Port Wine, Hot Apple Toddy, Washing Soda, Pails for Waste, Sherry Wine, Ale, Porter and Beer, Demijohns (large and Match Boxes and Matches Mineral Water, Pony Beer, small), C'onib and Brush, ri ' Hot Water, Stanga (shell) Beer Glass, Bar Bottles, 1oilet Paper, Stine Mugs, Mixture Bottles, Fancy Glass Pitchers for Whiting for cleaning Sil- the different kinds of Ale Mugs, Quart Flasks, verware, Fizz Glass, Pint Flasks, Cups, as Champagne Dust Pan, and Claret CUDS,etc., Glass Jars for Julep Half-pint Flasks, Sliot for cleaning Bottles, Straws. Segar Bags, Step-Ladder, Tom and Jerry Mugs, Julep Straws, Waiters or Trays, In buying glassware match them as near as possible, Sponge, Oil for oiling the Fix- and have them all the same style. Window Brush, tures, Egg Beaters, Table Salt and Celery Sugar Pails, Salt Boxes, ? Nutmeg Box, Railroad Guide (contain- 59. LIST OF DIFFERENT LIQUORS Nutmeg Grater, ing tlie time-table for Cracker Bowls, information of differ- That are required in a Bar Room. Sugar Bowls, ent roads), Brandy (different brands St. Croix Rum, Punch or Tom and Jerry Ruler (for skimming off if required), Blackberry Brandy, Bowls, Beer froth), Bourbon Whiskey, Spirits, Tom and Jerry Cups, Hammer, Scotch Whiskey, Ryp Whiskey, Pepper Boxes, Screws and Nails. Old Tom Gin, Irish Whiskey, Holland Gin, Robertson & Sons' Plain Jamaica Rum, Scotch Whiskey, 60. LIST OF PRINCIPAL WINES. Apple Jack or Brandy, Stewart's Finest Scotch Champagne (Piper IIeid- 1 Claret Wines, Arrack, Whiskey, sieek & Co.), Madeira Wines, Medford Rum, Ushers' Scotch Whiskey, I Sauterne Wines, Hungarian (red and Antigua, Walker's Scotch Whiskey, Rhine and Moselle Wines, white) Wines, Meder Swan Gin, Antediluvian Rye Whis- Bordeaux Wines, California Wines, De Kuyper Gin, key, Catawba Wines, Tokay Wines, Sloe Gin, Canadian Club Whiskey, Spanish Wines, Sherry Wines, Kurnett's Old Tom Gin, Carstairs' Rye Whiskey, Port (red and white) Burgundy Wines, Booth's Old Tom Gin, ' Cutter's Whiskey, Wines, Geneva Gin, Hunter Rye Whiskey, Creme de Holland Gin, Maryland Club Rye Whis- Fockink's Gin, key, 61. LIST OF PRINCIPAL CORDIALS. Gordon's Gin, Mount Vernon Whiskey, King Charles Gin, Old Crow Whiskey, The list below contains the principal kinds used London Cordial Gin, Old Jordan Whiskey, for mixing drinks; if others are required they can be Mistletoe Gin, James E. Pepper & Co. procured. Nicholson's Dry Gin, Whiskey, Absinthe (green and Creme de Chocolate, Old Holland Gin, Henry Clay Whiskey, white), Angelica, Plymouth Gin, Pickwick Club Whiskey, Curacoa (red and white), Eini C~lcste (Himmels- Posthorn Gin, Waser), Mitchell's Irish Whiskey, Maraschino Dalinatico, Red Lion Gin, Creme dc Mocca, Booneki~ni~)of Magbitter, Swan Gin, Robertson & Go. Whis- Anisette de Martinique, Creme a.\i lait (Milk Li- Wolfe's Schnapps, key, Eau d7Amour(Liebeswas- qii~iir), Runnymede Rye Whis- Burk's Irish Whiskey, scr), Benedictine, Buchanan's Scotch Whis- key, Vermouth, Chartreuse (green and key, Trimble Whiskey, Allash Russian Kummel, yellow), Dewar's Scotch Whiskey, Wilson Whiskey, Vanille, Eau d'Or (Golchvasser), Jno. Jameson Whiskey, Fen Year Old Whiskey, Crenlc d7Ananas, Parfait d'Amour, Kinahan 1,. 11. Irish Stability Whiskey, China-China, Curiiqoa de Marseille, Whiskey, Pennessee Smash Whis- Creme d'ilnisette, I ed), 66. LIST OF THE PRINCIPAL FRUITS Used in a Cafe. 63. LIST OF THE PRINCIPAL Apples, T.emons, Peaches, Pineapples, MINERAL WATERS. Limes, Strawberries, Belfast Ginger Ale, Vichy Waters, drapes, Preserved Cherries, I I Gssengen Waters, Lemon and Plain Soda Blackberries, Olives. I Congress Waters, Waters, Oranges, 67. LIST OF PRINCIPAL MIXTURES. Spinach, Cakes, Fish, Pickles, Tansy, Allspice, Shell Fish, Biscuits, Calamus or Flag Root, ( 'innamon, Oysters, Crackers, Black Molasses, Salt, Clams, Pies, Milk, Pupper Sauce, Terrapin, Vinegar, Jamaica Ginger, Bicarbonate of Soda, Green Turtle, Lemons, Mint, C'alisaya, Crabs, Oranges, Honey, Cloves, Soft Shell Crabs, Apples, Wormwood, Coffee, Lobsters, Grapes, Eggs, Roast Corn, Turtle, Grape Fruit, Sugar (lumps and pulvcr- Celery Salt, Shad roe, Bananas, ized), Beef Extract, Crab Meat, Water Cress, Peppermint, Celery Syrup, Groceries of all descrip- Muffins, Peper (red and black), Eromo Lithia, tions, as Allspices, Pig's Feet, C'ondcnsed Milk, Bromo Seltser, Salts, Pepper, etc., Water Melons, Nutmeg, Anti pareen. Eggs, Musk Melons, Butter, Cantelopes, Poultry. Beets, Coffee, Strawberries, Bread, Huckleberries, 68. SUNDRIES. Sausages, Blackberries, Tongues, Chow Chom, Segars, Tobaccos, Calf's Brains, Pepper Hash, Cigarettes, Chewing Tobacco. Livers, Olive Oil, Kidneys, Lard, Ice Cream, Olives, Hams, Radishes, Corned Beef, Capers, 69. THE PRINCIPAL STOCK OF A Mushrooms, Cherries, RESTAURANT. Milk, Peaches, Tea, Pears, Meats, Vegetables, Cream, Cranberries, Beef, Potatoes, Rolls, Figs, Dates, etc., Mutton, , Onions, Fruit, Cucumbers, Lamb, Tomatoes, Cheese, Plums. Veal, Cabbage, Pork, Lettuce, PLATE No. 10. 70. THE PRINCIPAL STOCK OF A CAFE. Whiskeys in bulk, as American, Scotch and Irish; Domestic and imported Beer in casks as well as in bottles; Champagnes, Piper Heidsieck, etc.; Rhine Wines; Moselle Wines; Claret Wines, etc., such as Sherry and Port Wines; Mineral Waters, as Apolinaris, Selters, Carbonic, Vichy, Imported German Seltzer, Ginger Ale, Soda, Sarsaparilla, Buffalo Lithia, White Rock, etc. ; Ales and Porters in bulk and bottles; Cordials of all kinds; Jamaica Rum, Medford Rum, St. Croix Rum, etc.; Holland, Old Tom, Sloe Gin, etc.; Brandies; Bitters; Fruits used in dressing drinks, such as Lemons, Limes, Oranges, Pine Apple, Peppermint, etc.; 7 "Milk and Cream; I Cider and Apple Jack; Cherries in Maraschino, used for dressing cocktails; Olives, used for dressing cocktails; Arrack.

I - 159 -

CHAMPAGNE COCKTAIL. (fee a champagne goblet.) In mixing all the different cocktails it is proper to fill the mixingttumblcr with fine-shaved or broken ice, before putting in any of the ingredients, as it has a much better appearance, but in mixing a champagne cocktail it is the proper way of having two or three lumps of clear crystal ice, place them on the bottom of your glass, and mix as follows: 2 or 3 small lumps of crystal ice; 1 or 2 slices of orange placed on top of ice; 2 or 3 nice strawberries, if in season; 1 fine slice of pine-apple; ! 1 lump of loaf sugar, placed on top of ice; 2 or 3 dashes of bitters (Boker's genuine only).

In all First-Class Bar Rooms Boker's Genuine Bitters is still in demand as much as ever

Fill the champagne cocktail glass with wine (Piper- Iieidsieck), stir up with a spoon, and twist the oil of a nice piece of lemon peel on top of this, and serve. If it should happen, as it is often the case, that a party of two or three should enter a bar room and call # for a champagne cocktail, the proper way would be for a bartender to inquire what kind of wine they desire. Piper-IIeidsieck generally being used, a small bottle is sufficient for three cocktails, and also see that the sugar is handled, at all times, with a pair of tongues, and the fruit with a fruit fork; this is strictly to be ohsoned in mixing the above drink (see illustration, plate No. 4). POUSSE CAFE. AUNT JULEP (Use a sherry wine glass.) (Use a large fancy bar glass.) In mixing the abcm- drink, which is a favorite drink 1 small table-spoonful of sugar; of the French, and also has become a favorite in this + wine-glass of water or setters; country, great care must be taken. As there are sev- 3 or 4 sprigs of fresh mint; dissolve with sugar and eral liquors required in the preparation of this drink, water, until the flavor of the mint is well extracted; it should be made in a manner that the portions will then take out the mint, and add be perfectly separated from each other; therefore I 14 wine-glass of brandy (Martell). would suggest, that a sherry-wine glass should be used for pouring in these different cordials, instead of a tea- Fill the glass with fine-shaved ice; stir well, then spoon or the original bottles, as it has a better appear- take sonw 5pngs of mint, and insert them in the ice ance and takes less time. Mix as follows: with stem downward, so that the leaves will be on glass of parfait il'amour or raspberry syrup; surface in the shape of a bouquet; ornament with berries, pine-apple, and orange on top in a tasty man- I/,; glass of maraschfno; glass of vanilla (green); ner; dash with a littic Jamaica rum, and sprinkle with glass of curacao (red); a little sugar on top; serve with a straw. glass of chartreuse (yellow); This drink is known not only in this country, but glass of cognac or brandy (^Tartell). in all parts of the world, by name and reputation (see The above ingredients will fill the glass (see illustra- illustration, plate Xo. 8). tion, plate No. 6). I would advise every bartender, having calls for these drinks often, to place his original bottles eon- taining the different cordials, which are heingused CURACOA PUNCH. in the drink, separated in one place, so as to have them (Use a large bar glass.) follow in rotation, iis above mentioned: this will avoid mixing up the bottles and save mnch trouble. I also 4 table-spoonful of sugar; have to mention another item of great importance, 2 or 3 dashes of lemon juice; and that is, that the cordials used in the above drink & wine-glass of water or selters, dissolve well with differ in weight; for instance, you will find the French a spoon, and fill up the glass with fine-shaved ice; curacao to weigh more than the Holland curacao, and 4 wine-glass of brandy (Martell); so it is different in all cordialsfitherefore it is wise for a 1 wine-glass of curacao (red); bartender to find out the different weights, and then 4 pony-glass of Jamaica rum; stir up well with a place them in rotation, in order to avoid mixing up, spoon, ornament with grapes, pine-apple, oranges, ber- as you cannot depend entirely on the illustration in ries, and cherries (if in season), and serve with a mixing the drink called "pousse cafe." (This drink straw. is generally taken after meals.) The above drink, if mixed correctly, is very delicious (See illustration, plate Xo. 6.) (see illustration, plate No. 12). MORNING GLORY FIZZ. it for the customer to decide, whether to use (Use a large bar glass.) absinthe or not. This drink is' very popular at the In all first-class bar rooms it is proper to have the present day. It is the bartender's duty to ask the i whites of eggs separated into an empty bottle, provided customer, whether he desires his drink dry or sweet. you have a demand for such a drink, and keep them continually on ice, as, by doing so, considerable time will be saved; mix as follows: BRANDY CRUSTA. 1 fresh egg (the white only); (Use a large bar glass.) 3 table-spoonful of sugar; Take a nice, clean lemon of the same size as your 1 or 2 dashes of lemon juice; wine-glass, cut off both ends of it, and peel it in the 2 or 3 dashes of lime juice; same way as you would peel an apple; put the lemon 3 or 4 dashes of absinthe, dissolve well with a little peel in the wine-glass, so that it will line the entire water or selters; inside of the glass, then dip the edge of the glass and glass filled with fine-shaved ice; the lemon peel in pulverized sugar; take your mix- 1 wine-glass of Scotch whiskey. ing glass and mix as follows: Shake up well with a shaker; strain it into a good- 3 or 4 dashes of orchard syrup; sized bar glass; fill up the balance with syphon sellers I 1 or 2 dashes of bitters (Boker's genuine only); or vichy water, and serve. I 4 or 5 drops of lemon juice; The above drink must be drank as soon ar- prepared, The author 2 dashes of maraschino; so as not to lose the effect and flavor. 1 of the glass filled with fine ice; respectfully recommends the above drink as an excci- 1 wine-glass of brandy (Martell). lent one for a morning beverage, which will give a I good appetite and quiet the nerves (see illustration, Stir up well with a spoon, strain it into the glass, dress with a little fruit, and serve (see illustration, ~ plate NO. 7). plate No. 5). ABSINTHE COCKTAIL. MANHATTAN COCKTAIL. (Use a large bar glass.) (Use a large bar glass.) Fill up with ice; Fill the glass up with ice; 3 or 4 dashes of gum syrup; 1 or 2 dashes of gum syrup, very carefully; 1 dash of bitters (Boker's genuine only); 1 or 2 dashes of bitters (orange bitters); 1 dash anisette; 1 dash of curacao or absinthe, if required; 4 wine-glass of water or imported selters; wine-glass of whiskey; wine-glass of absinthe. 4 wipe-glass of vermouth; Shake well until almost frozen or trapped; strain air up well; strain into a fancy cocktail glass; it into a fancy cocktail glass squeeze a lemon peel squeeze a piece of lemon peel on top, and serve; leave on top, and serve. This drink is liked by the French and hy the Amer- MARTINI COCKTAIL. icans; it is an elegant beverage and a splendid ap- (Use a large barglass.) petizer; hut see that you always ha\e the genuine Fill the glass up with ice; absinthe only for mixing this drink. 2 or 3 dashcs of gum syrup (be careful in not using too ni~icli); 2 or 3 dashes of bitters (Boker's genuine only); CHAMPAGNE JULEP. 1 dash of Curaqao or absinthe, if required; (Use a fancy julep glass.) -;wine-glass of old Tom gin; .$ wine-glass of vmnouth. Take the sugar tongues, and plat'(: 1 medium-sized lump of loaf sugar into the glass, a^ 1 sprig of fr(v11 Stir 111) wvll with a spoon; strain it into a fancy mint, then ponr yo11r cIit11npag11t! (Piper-Iieidsicck) cocktail ";lass: put in a clirrry or a medium-sized olive, into the glass very slowly, and, while (10i11g so, keep on if mpiircd : and sqwexe a piece of lemon peel on top, stirring gently ail1 the time; p1:ic-e sonic slices of and serve (:,ye illustration, plate Yo. 13). oranges, pine-apples, and a few strawberries; ornament the top in a very tasty nlanner; then serve. 'l'lie above drink does nut req~iireto be stirred up POUSSE L'AMOUR. (Use a sherry wine glass.) as much as other juleps, else the (~liarnpagnewill lose its flavor and natural taste and Soain too much (see This delicious French drink is somewhat similar to illustration, plate No. 14). the "pousse caf6," and also has to be carefully made; mix as follows: \ sl~m'y-glassof iiiaraschino; drop in BRANDY SHAMPARELLE. 1 yolk of a fresh c,q; .; .; glass of vanilla (green); (Use a sherry wine glass.) } glass of cognac (Martell). 1 wine glass of cur;i(;oa (red); Proper attention 11i11r.tbe paid that the yolk of the -} wine glass of c-liartrense (yellow); egg is fresh and cold, and that it does not run into 4 wine ~lii~sol' anisette: tlic liquor, in onlerio have it in its natural form (see \ wine glass of l5 (Use a large bar glass.) for pouring in your different cordials instead of a tea- 1 table-epoonful of bngar; spoon, for the rc\ason that it looks better and accoin- 2 or 3 (la'-hrs *)!' Iritioii juice plishes the work much quicker (see illustration, plait 1 ttiiie-gla+ of Old To111 gin, dissolved well, with No. 6). a squirt of 1 ichy; 1 egg (the white only); This is one of the oldest drinks known in Euro e 3 glass filled with shaved ice. a wall as in this country (see illustration, plat@&. 14). Shake up well with a shaker; strain it into a good- - sized fizz-glass; fill up the glass with syphon, vichy, or selters; mix well, and serve. WHISKEY DAISY. This drink is a delicious one, and must be drank as (Use a large bar glass.) soon as prepared, as it loses its strength and flavor. $ table-spoonful of sugar; 2 or 3 dashes of lemon juice; 1 dash of lime juice; MISSISSIPPI PUNCH. 1 squirt of syphon, vichy, or selters; dissolve with the lemon and lime juice; (Fse a large bar glass.) 2 of the glass filled with fine-shaved ice; 1 small table-spoonful of sugar; 1 wine-glass of good whiskey; + wine-glass of vichy or selters; Fill the glass with shaved ice; 2 dashes of lemon juice, dissolved well; 4 pony-glass chartreuse (yellow). + wine-glass of Jamaica rum; Stir up well with a spoon; then take a fancy glass, + wine-glass of Bourbon whiskey; have it dressed with fruits in season, and strain the wine-glass of brandy (Martell). mixture into it, and serve. Fill the glass with shaved ice; shake or stir the in- This drink is very palatable and will taste good gredients well; ornament in a tasty manner with fruit to almost anybody (see illustration, plate No. 10). in season, and serve with a straw (see illustration, plate No. 12). CHAMPAGNE COBBLER. (Use a large bar glass.) ROMAN PUNCH. 4 of a table-spoonful of sugar; + wine-glass of syphon selters; dissolve well; (Use a large bar glass.) 1 or 2 pieces of oranges; + table-spoonful of sugar; 1 or 2 pieces of pine-apple; 4 pony-glass of raspberry syrup; Fill the glass with shaved ice; 2 or 3 dashes of lemon or lime juice, dissolved with Fill the balance with champagne (Piper-Heidsieck). a little vichy or selters; Stir up very gently, so that the foam of the wine + pony-glass of curacao; does not overflow; ornament the top in a tasty manner, + wine-glass of brandy (Martell); and serve it with a straw. $ pony-glass of Jamaica rum. This drink is generally mixed where they have Stir up well with a spoon; ornament the top with champagne on draught, by having the champagne grapes, oranges, pine-apple, etc., if in season; and serve faucet screwed into the cork of the bottle (see illustra- with straw. tion, plate No. 8). TOLEDO PUNCH. The above drink is a great favorite of the ladies (Use a large punch bowl.) from Southern America, and must he mixed in a very careful manner, so tlicit the yolk of tlie egg does not This punch is only prepared for parties, and the run into the liquor, and keep its form; use a sherry- author composed it for one of the most prominent glass in 111ixirlg, instead of a spoon (see illustration, establishments in the West, and styled it "Toledo." plate No. 13). Mix as follows:' Place 2 pounds of loaf sugar in the bowl; EGG NOGG. 4 or 5 bottles of plain soda water; (Use a large bar glass.) 4 lemons (the juice only); 1 glass of French cognac (Martell); 1 fresh egg; 1 small bunch of vintergreen; 3 table-spoonful of sugar; 4 oranges and 1 pipe-apple (cut lip), and add tlie V:,glass full of ice; slices into tlie bowl, and also strawberries and grapes, 1 pony-glass St. Croix or Jamaica rum; if in season. 1 wine-glassful of brandy (Martell). Mix the ingredients well with a spoon or ladle, then Fill tlie glass with rich milk; shake or stir with a add: spoon the ingredients well together, and strain into 6bottles of champagne (Piper-Heidsieck) ; a large bar glass; grate a little nutmeg on top, and 4 bottle of brandy; serve. It is proper for the bartender to ask the cus- 2 bottles of French claret; tomer what flavor he prefers, whether St. C'roix or 4 bottles of Ehine wine; Jamaica rum. It is wise to be careful, not to put too 4 quart bottles of imported German seltser water; rnuc'h ice into your mixing goblet, ;LS by straining you and mix up well together into the bowl, and you will might not be able to fill the glass properly, as it. ought to be. have one of the finest punches ever made. . - It is to be understood that this punch must be cold, therefore surrounded with ice, in the same way as other SHERRY COBBLER. punches. (Use a large bar glass.) After having well mixed (lie entire punch, take n + table-spoonful of sugar; large fancy goblet, and fill it with the above mixture; \, 1vi11e-glassof selters water, dissol~~ewith a spoon: then dress it with oranges, strawberries, pine-apples, Fill the glass up with fine crystal ice; etc., if in season. Then fill the glass 11p with sherry wine; GOLDEN SLIPPER. Stir well with spoon, and ornament with grapps, oranges, pine-apples, berries, etc.; serve with a straw. (Use a sherry wine glass.) This drink is without douht the most popular bev- + wine-glass of chartreuse (yellow); erage in the country, with ladies as well as with gen- 1 yolk of a fresh cold egg; tlemen. It is a very refreshing drink for old and + wine-glass of "Danziger Goldwasser." young. FANCY WHISKEY SMASH. VANILLA PUNCH, (Use a large bar glass.) (Use a large bar glass.) 4 table-spoonful of sugar; 1 small table-spoonful of sugar; JJ glass of water, or squirt of selters; 2 or 3 dashes of lime or lemon juice; 3 or 4 sprigs of mint, dissolve well with a spoon; 2 or 3 dashes of curacao, dissolve well with a little Fill the glass full of fine-shaved ice; water or selters; 1 wine-glass of whiskey. Fill up the glass with shaved ice; Stir up well with a spoon; strain it into a iancy 4 pony-glass of brandy (Martell); sour glass; ornament with fruit, and serve. 14 wine-glass of vanila. This drink requires particular care and attention, Mix well with a spoon; ornament with fruit in a so as to have it palatable and look proper. tasty manner, and serve with a straw.

CHAMPAGNE SOUR. SHERRY FLIP. (Use a fancy glass.) (Use a large bar glass.) 1 lump of loaf sugar; 1 fresh egg; 1 dash of fresh lemon juice. 4 table-spoonful of sugar; Place the saturated sugar into a fancy glass, also JJ glassful of shaved ice; a slice of orange and a slice of pine-apple, a few straw- 14 wine-glassful of sherry wine. berries or grapes (if in season); fill up the glass slowly Shake it well, until it is thoroughly mixed; strain it with champagne (Piper-Heidsieck), and stir up well; into a fancy bar glass; grate a little nutmeg on top, then serve it-(see illustration, plate No. 5). and serve. This is a very delicious drink, and gives strength to delicate people (see illustration, plate No. 15). KNICKERBOCKER. (Use a large bar glass.) 2 table-spoonfuls of raspberry syrup; WHISKEY RICKEY. 2 dashes of lemon juice; (Use a medium size flzq glass.) 1 slice of pine-apple; 1 or 2 pieces of ice; Â¥ slice of orange; Squeeze the juice of 1 good-sized lime or 2 mall 1wine-glassful of St. Croix rum; ones; 4 wine-glass of curasao. 1 wine-glass of rye whiskey. Then fill the glass with fine-shaved ice; stir or shake Fill up the glass with club soda, seltera, or vichy; well, and dress with fruit in seabon; serve with a straw, and serve withspoon. PLATE No. 11.

FANCY BRANDY COCKTAIL. (Use a large bar glass.) 2 glass fillrd witli shaved ice; 2 or 3 ihishcs of gum syrup; 1 or 2 dashes of hitters (lhlier's genuine only): 1 or 2 daslics of cura(;oii or absinthe, if required; 1 glass of I-'i~nchbrandy (Xkirtell). Stir well with a spoon: strain into il I';ii~.'yco(-I- ant drink. It is :I ~iiii\.i~rs;ilI'rtvorite in the western part of this rouiitry. BRANDY PUNCH. (Use a large bar glass.) 2 talilc-s~oonfulof S~FII-; A. frw ilrolis iiS pine-apple syrup; 1 or 2 (laslics of lemon )lice; 1 or 2 daslies of I~IHL'juice; 1 sijiiirt ol' ~'ltrrs,diwolvcl with a spoon; Fill up glass with fnully sli:i\-t~Ikiy. 1 }, wilu~-gla.ssfiiisnt' old brandy (Ni~rtcll). Stir up wrll; llavoi, with :I t\~tlrops of Jamaica rum, and ornament with piilies. oixnge;., pine-apple, and berries; then wrve wit11 i1 straw.

WHITE LION. (Use a large bar glass.) 1 small table-spoonfnl of siigar; 2 cir 3 daslirwof lime or lemon j\lice, dissolve well witli a little seltxcr; 4 pony-glass of ras'plicrry syrup; Copyrighted, 1883. pony-glass of curagao; Fill up glass with shaved ice; 1 wine-glassful of St. Croix rum. Stir up well with a spoon; ornament with the fruits of the season; serve with a straw. This drink is known for a great number of years in South America.

BALTIMORE EGG NOGG. (Use a large bar glass.) 1 yolk of a fresh egg; 2 table-spoonful of sugar; Add a little nutmeg and cinnamon, and beat to a cream; pony-glass of brandy (Martell); 3 or 4 lumps of ice; j- pony-glass of Jamaica rum; 1 wine-glassful of Madeira wine. Fill the glass with milk, shake well, strain into a large bar glass, grate a little nutmeg on top, and serve.

ST. CHARLES PUNCH.

(Use a large bar glass.) , 1 small table-spoonful of sugar; 2 or 3 clashes of lemon juice, dissolve with a little water or sellers; 1 wine-glassful of port wine; 1 pony-glass of brandy (Martell); 4 glass of curagao. Fill the glass with fine ice; stir well with a spoon; ornament the top with grapes, oranges, etc., if in season; and serve with a straw. This is one of the most popular summer drinks known in the South, and is very refreshing. HOW TO MIX ABSINTHE. ITALIAN STYLE OF MIXING (Use an absinthe glass.) ABSINTHE. In preparing the a1)ov~(lrink you must be particular 1 (Use a large bar glass.) and inquire, whether the customer desires it in the 1 pony-glass of absinthe; old French style or on tlie new, improved plan. 2 or 3 lumps of broken ice; Mix as follows in a large liar or absinthe glass:-1 ! 2 or 3 dashes of maraschino; pony-glass of absinthe, place this into the large glass, 4 pony-glass of anisette. . take tlie top part of flip absinthe glass, which has the Take a small pitcher of ice water, and pour the shape of a bowl, with a small, round hole in the bot- water slowly into a large bar glass containing the tom, 1111 this with finely shaved icc and water; then mixture; stir with a spoon, and serve. raise tlie bowl up Iiigli, and let the water run or drip This is a very pleasant way of drinking absinthe, into tlie glass containing the absinthe; the color of I as it promotes the appetite;. - it is especially recom- the absinthe will show when to stop: then pour into mended before meals. the large glass, and serve. None but genuine absinthe should he used, which you can easily recognize by the color in mixing, as it GERMAN OR SWISS STYLE OF will turn to a milk color and look cloudy, which tlie MIXING ABSINTHE. domestic article does not. This is 'what they call (Use a large bar glass.) an old-style French absinthe. The Germans and the Swiss have the simplest way of drinking absinthe that I met with in my travels AMERICAN STYLE OF MIXING through Europe. If a person goes to a cafe, or bar ABSINTHE. room (as we call it), and asks for absinthe, the bartender or waiter puts a pony-glass of absinthe into a (Use a large bar glass.) large tumbler and sends this and a pitcher of water $ glassful of fine ice; to the customer, who helps himself to as much as he (i or 7 dashes of gun1 syrup; desires, and there is no mixing or fixing up about it. 1 pony-glass of absinthe; I consider this a very simple style of drinking ab- 2 wine-glasses of water. sinthe, as it tastes just as good to them and answers Then shake tlie ingredients, until the outside of the the purpose. shaker is covered with ice; strain it into a large bar The very latest of all in drinking absinthe at the glass, and serve. The way this is mixed it is more present time can be seen in the city of Paris and other pleasant to drink than the French style. The Amer- cities of France. When a gentleman comes into a cafe icans are not in the habit of drinking absinthe like and sits down and gives his order to the waiter for the French are, but a drink of it occasionally will hurt his absinthe, the latter puts before the customer the nobody. bottle of absinthe as well as a bottle of anisette, a piece This is what they call American or frozen absinthe. of loaf sugar, a pair of tongues to hold the sugar, and a decanter or pitcher of ice water; tLe customer puts WHISKEY CRUSTA. his absinthe into the large absinthe glass, and as much of it as he desires; then places the sugar tongues across (Use a large bar glass.) the top of the glass, and the sugar on top of the Take a nice, clean lemon, of the same size as that of tongues; pours a few drops of anisette on top of his your wine-glass, cut off both ends, and peel it in the hugar, according to his taste; and he then fills up the same way as you would peel an apple; put the lemon absinthe glass with ice water until the absinthe has a peel into the wine-glass, so that it will line the entire milky, cloudy appearance. inside of the glass; then dip the edge of the glass and lemon peel in pulverized sugar. The mixture is as follows: GOLDEN FIZZ. 4 pony-glass of orchard syrup; (Use a large bar glass.) 1 or 2 dashes of bitters (Boker's genuine only); $ table-spoonful of sugar; 1 dash of lemon juice; 2 or 3 dashes of lemon juice; 2 dashes of maraschino; 1 wine-glass of whiskey or Tom gin (according to 4 glass of fine shaved ice; the customer's taste); 2 wine glass of whiskey; 1 egg (the yolk only); Mix well with a spoon, strain it into the wine glass $ glassful of finely shaved ice. containing the lemon peel, ornament it with a little Shake up well in a shaker; strain it into a good-sized fruit, and serve. fizz-glass; fill up the glass with syphon, vieliy, or sellers waters; mix well with a spoon, and serve. This drink will suit old Harry, and is very deliciou~ MILK PUNCH. in the hot season. It must be drank as soon as mixed, (Use a large bar glass.) else it will lose its flavor. 3 tablespoonful sugar; glass of fine ice; 1 wine glass of brandy; Martel: FAIVRE'S POUSSE CAFE. 4 wine glass of St. Croix rum; (Use a sherry wine glass.) Fill the glass with rich milk, shake the ingredients '1, glassful of Benedictine; together, strain into a fancy bar glass, grate a little 'Igglassful of curacao (red); nutmeg on top and serve. / glassful of "Kirschwasser" or brandy (Martell); Bartenders must understand that these prescriptions 2 or 3 drops of bitters (Boker's genuine onlj). for mixed drinks are strictly and exclusively first-class; Attention must be paid to prevent the different therefore, if a bartender works in a place which is not colors from running into each other; they should be first-class, and is not getting a high price for his drinks, kept separate. Use a sherry-glass in pouring out the he must use his own judgment about the ingredients, liquors, as it has a better appearance and works in order not to sell his drinks without profit. For in- quicker. stance where I say brandy in this mixed drink, whiskey would have to be taken in place of it, and where the VERMOUTH COCKTAIL. prescription calls for St. t'roix rum, take Medl'ortl (Use a large bar glass.) rum, ete. These would be proper ingredients when1 3 glass of shaved ice; a low price is charged for a Milk Punch. 4 or 5 dashes of gum; This illustration will answer for all other drinks. 2 or 3 dashes of bitters (Boker's genuine only); 1 wine glass of vermouth; 2 dashes of maraschino; Stir up well with a spoon; strain it into a cocktail KNICKERBEIN. glass, twist a piece of lemon peel on top, and put a (Use a sherry wine glass.) cherry in if required, and serve. sherry wine glass vanilla; 1 fresh egg (tlie yolk only): cover tlie egg with bene- SAUTERNE COBBLER. dictinc; (Use a large bar glass.) I/:, sherry wine glass of Kirrcliwasser 01, cognac; 4 tablespoonful of sugar; 4 to G drops 1)itters (looker's gciluinc only). 4 wine glass orchard syrup; Particular care must be taken with tlie above drink, 1 wine glass of water or selters; dissolve well with the same as with I'ousse Cafe, to prevent tlic liquors a spoon; from running into each other, so tliat tlie yoke of the Fill the glass with' fine shaved ice: egg and the different liquors are kept separated from 14 wine glass Sautrr~ulwine; stir up well, ornament each other. with grapes, oranges, pineapple, berries, ete., in a tasty manner, and serve with a straw. SELTERS LEMONADE. (Use a large bar glass.) SANTINAS POUSSE CAFE. (Use a sherry wine glass.) tablespoonfuls of sugar; 4 to C dashes of lemon juice: I/, wine glass of inaraseliino; 4 or 5 small lumps of lirolx~iiice wine glass of curaqoa (red); Then fill the g1;iss up with syphon selters, stir up Va wine glass of French brandy; and serve. well with a spoon and serve. This drink is generally indulged in after partaking If custoniers desire to have the imported selters of a cup of lilack coffee, and rare must be taken to waters, use that iiistead of the syphon srltrrs. prevent the dilTcrent liuuors from running into each In order to have the above drink mixed properly, other, as the proper appearance has a great deal to do you must not spare sugar or lenion juice, and if tlie with it. customer requires his drink strained use a fancy goblet r7qe a sherry glass in pouring in the different cor- without putting in fruit. cl1als. BRANDY FIX. SHERRY WINE PUNCH. (Use a large bar glass.) (Use a large bar glass.) 4 tablespoonful of sugar; 2 or 3 dashes of lemcn or lime juice; 4 wine glass of orchard syrup; $ pony glass of pineapple syrup; 1 dash of lemon juice; 1 or 8 dashes of chartreuse (green)) dissolved well Fill the glass with fine shaved ice; with a little water or selters; 14 wine glass of sherry wine; Fill up the glass with shaved ice; Stir up well with a spoon ornament with grapes, 1 wine glass of brandy (Martell). oranges, pineapples and berries; top it off with a little Stir up with a spoon, and ornament the top in a claret wine, and serve with a straw. tasteful nian11er (i\ith grapes and berries, in season), This is a very delicious summer drink and is well and serve with a straw. known.

CLARET PUNCH. BRANDY FLIP. (Use a large bar glass.) (Use a largebar glass.) 5 tablespoonful of sugar; 1 fresh egg; 1 squirt of selters; $ tablespoonful of sugar; Fill with ice; 2 glass of shaved ice $ dash of lemon juice, provided the claret wine is 1 wine glass full of brandy (Martell); not too sour; Shake the above ingredients well in a shaker, strain Fill the glass with claret wine, stir up well with a into a flip or other fancy bar glass, and grate a little spoon; ornament with oranges, berries, pineapple, etc., nutmeg on top, and serve. in season, and serve. This is a very popular summer drink, and ib very cooling in hot \I eather. WHISKEY JULEP. (Use 4 large bar glass.) FANCY BRANDY SMASH. 2 tablespoonful of sugar; (Use a large bar glass.) 4 wine glass of water or selters; 4 tablespoonful of sugar; 3 or 4 sprigs of fresh mint dissolve well until all the + wine glass of water or selters; essence of the mint is extracted; 3 or 4 sprigs of fresh mint; dissolve well; Fill up the glass with fine shaved ice 4 glass at" shaved ice; 1 wine glass full of whiskey. 1 wine glass of brandy (Martell); Stir up well with a spoon and ornament this drink Stir up well with a spoon, strain it into a fancy bar with mint, oranges, pineapples, and berries in a tasty glass, and ornament it with a little fruit in season, and manner; sprinkle a little sugar on top of it; dash with serve. (See illustration, plate No. 9.) Jamaica mm, and serve, PORT WINE PUNCH. Stir well v it11 a spoon strain into a sour glass, orna- (Use a large bar glass.) inent \\ it11 fruit, etc.. and sene. 4 tablespoonful of orchard syrup T111s is an old Boston drnik, and lias the reputation 1 glass full of fine ice; of being cooling and pleasant. \ tablespoonful of sugar; 1 or 2 dashes of lemon juice; 4 wine glass full of water dissolve well with the sugar TOM COLLINS. and lemon; (Use an extra large bar glass.) Fill up the glass with port wine. Mix well with a spoon and ornament the top with 8 tablespoonful of sugar; grapes, oranges, pineapple and berries, and serve with 3 or 4 dashes of lime or lemon jnice; a straw. :I or 4 pieces of broken ice; 1 wine glass of Old Tom gin (genuine only); TIP-TOP PUNCH. 1 bottle of plain soda water. (Use a large bar glass.) Mix well with a spoon, remove the ice, and serve. 3 or 4 lumps of broken ice; Attention must be paid not to let the foam of the 1 pony glass of brandy (Martell); soda water spread over the glass; this drink must be cis 1 piece of loaf sugar; drank soon as mixed in order not to let it get stale 1 or 2 slices of orange and lose its flavor. 1 or 2 slices of pineapple; 2 or 3 drops of lemon juice; THE OLD DELAWARE FISHING Â¥"il111) the balance with champagne (Piper Heid- PUNCH. tieck). (Use a large bar glass.) Mix well with a spoon, dress zip the top with fruits in season, and serve with a straw. 1 tablespoonful of sugar; This drink is only mixed where they have cham- 1 or 2 dashes of lemon juice; pagne on draught, as mentioned in other receipts. 1 or 2 (lashes of lime juice; dissolve well in a little water or a squirt of seltzer; Fill up the glass with fine ice; MEDFORD RUM SOUR. I wine glass of St. Croix rum; (Use a large bar glass.) 1 pony glass of old brandy (Martell). 4 tablespoonful of sugar; stir up well with a spoon, dress the top with fruit in 3 or 4 dashes of lemon juice; season, and serve with a btraw. 1 squirt of hyphon setters, dissolved well This drink can also be put up in bottles for the 1 wine glass of Medford rum; fisherman to take along, so that he will lose no time Fill 2 of the glass with ice. while fishing. - 186 - v BOWL OF EGG NOGG FOR A NEW APPLE JACK SOUR. YEAR'S PARTY. (Use a large bar glafla.) In regard to this drink the bartender must use hi- 4 tablespoonful of sugar; own judgment and use the proportions in accordance 2 or 3 dashes of lemon juice; to the quantity to be made. For a three-gallon bowl, 1squirt of syphon selters xvater; dissolve well; mix as follows: 3 glass of fine shaved ice; 24 lbs. of fine pulverized sugar; 1 wine "elass of old cider brandy or what they call 20 fresh eggs; have the yolks separated; beat as thin apple jack. as water, and add tlie yolks of the eggs into the sugar Stir up with a spoon, strain it into a sour glass, and and dissolve by stirring; ornament it with a little fruit, and serve. .2 quarts of good old brandy (Martell); This has almsken a wry fashionable drink with 14 pints of Jamaica rum; Jersey people. -- 2 gallons of good rich milk. Mix the ingredients well with a ladle, and stir con- EAST INDIA COCKTAIL. I tinually while pouring in the milk, to prevent it from (Use a large bar glass.) curdling; tlien beat the whites of tlie eggs to a stiff froth and put this on top of the mixture; then fill a Fill the glass with shaved ice; bar glass with a ladle, put some small pieces of the egg 1 teaspoonful of curacoa (red) froth on top, grate a little nutmeg over it, and serve. 1 teaspoonful of pineapple syrup; 2 or 3 dashes of bitters (Boker's genuine only); This will give you a splendid Egg Nog for all. New 2 dashes of maraschino; Year's callers. 1 wine glass full of brandy (Martell). Stir zip with a spoon, strain into a cocktail glass, putting in a cherry or medium-sized olive, twist a piece GIN FIZZ. of lemon peel on top, and serve. (Use a large bar glass.) This drink is a great favorite with the English living 4 tablespoonful of sugar; in the different parts of East India. 3 or 4 dashes of lemon juice; 1 glass of shaved ice; 1 wine glass of Old Tom gin. .? HOW TO MIX TOM AND JERRY. Stir up well with a spoon, strain it into a large-sized (Use a punch bowl for the mixture.) bar glass, fill up the balance with vichy or selters Use eggs according to quantity. Before using eggs, water, mix well and serve. be careful and have them fresh and cold; go to work Bear in mind that all drinks called Fizz's must bo and take two bowls, break up your eggs very carefully, drank as snon as handed out, or the natural taste of the without mixing the yolks with the whites, but have the same is lost to the customer. whites in a separate bowl; take an egg-beater, and beat PLATE No. 12.

(lie whites of the eggs in such a manner that it becomes a stiff froth; add 13 tablespoonfuls of sugar for each egg, and mix this thoroughly together, and then beat the yolks of the eggs until they are as thin as water: mix the yolks of the eggs with the whites and sugar together, until the mixture gets tlic consistency of a light batter, and it is necessary to stir the mixture 111) every little while to prevent the eggs from separating.

HOW TO DEAL OUT TOM AND JERRY. (Take either a Tom and Jerry mug, or a bar glass.) 2 tablespoonfuls of the above mixture; 1 wine glass of brandy (Martcll); 1 pony g'hss of Jamaica rum; Fill the mug' or glass with hot water or hot milk, and stirr up well with a spoon, then pour the mixture from one niugto the other tliree or four times until HIP above ingredients are thoro~~glilymixed, grate a little nutmeg on top, and serve.

WHISKEY COCKTAIL. (Use a large bar glass.) glass of fine 4ia\ed lye; 2 or 3 dashes of gin1 syrup; very careful not to use too n1uch; I&or 2 dashes of bitters (Boker's genuine only); 1 or 2 dashes of curacoa; 1 wine glass of whiskey. Stir zip well with a qpoon and strain it into a cocktail glass, putting in a chorry or a moclhim-sized oliv~, and squeeze a piece of lemon peel on top, and kcr\ e. This drink iq ~i ithont donht one of the most popular American drinks in existence. Copyrighted, 1888. LEMONADE. (Use a large bar glass.) 14 tablespoonful of sugar (5 to 8 dashes of lemon juice; I 2 glass filled with sha~edice; Fill the balance with water; shake or stirr well; dress I with fruit in season, in a tasteful manner, and serve nith a straw. I To make this drink tahte pleasant, it nuist be at all times strong; therefore take plenty of lemon jtuce and sugar. WHISKEY SOUR (Use a large bar glass.) 4 tablespoonful of Â¥ingar 3 or 4 dashes of lemon juice; 1 squirt of syphon selter water, dissolve the sugar and lemon well with a upoon Fill the glass with ice; 1 wine glass of whiskey: Stir lip ell, strain into a sour glass; Place your fruit 'into it, and serve.

BRANDY SCAFFA. (Use a sherry glass.) \ 4 sherry glass of raspberry &pup; sherry glass of inarascliino; 4 sherry glass of chartreuse (green); I Top it oft' w it11 brandy (Martcll) and serve. This drink must lie properly prepared to prevent 1 the different rolors from r~inninginto each other; t~aclimust appear separate; use a sherry glass for pour- inout. as it has a Letter appearance and does the work imich quicker. 4 gallon of water; CLARET AND CHAMPAGNE CUP 6 bottles of Nordhauser brantwein; A LA BRUNOW. 1 gill of curaqoa. (Use a large punch bowl for a party of twenty. Stir up well with a punch ladle, and surround the bowl with ice, and serve in a wine glass. The following claret and champagne should from its I excellence be called the 'Nectar of the Czar, as it is so highly appreciated in Russia, where for many years it JAPANESE COCKTAIL. has enjoyed a high reputation amongst the aristocracy (Use a large bar glass.) of the Muscovite Empire. Proportions. glass of shaved ice; 3 bottles of claret; 2 or 3 dashes of orgeat syrup; / pint of curayoa; 2 or 3 dashes of bitters (Boker's genuine only); 1 pint of sherry; 2 dashes of maraschino; 1 pint of brandy (Martell); 1 glass of eau celeste (Hiininels Wasser). 2 wine, glasses of ratafia of raspberries; Mix well with a spoon and strain it into a fancy (ock- 3 oranges and 1 lemon, cut in slices; tail glass, putting in a medium-sized olive, twist a piece Some sprigs of green balm, and of borage; of lemon peel on top, and serve. 2 bottles of German seltser water; 3 bottles of soda water; Stir this together, and sweeten with capillaire BEEF TEA. pounded sugar until it ferments; let it stand one hour; (Use a hot water glass.) strain it and ice it well; it is then fit for use; serve it 4 teasponful of the best beef extract; fill the glass in small glasses. The same for champagne cup, cham- with hot water; stir up vfcll with a spoon, and hand pagne (Piper Heidsick) instead of claret: noyan in- this to the customer, place pepper, salt and celery salt stead of ratafia. This quantity for an evening party of handy, and if the customer should require it, put in a twenty persons, for a smaller number reduce the pro- small quantity of sherry wine or brandy, for which portions. there should be an extra charge. I PUNCH. PRUSSIAN GRANDEUR SARATOGA COCKTAIL. (Use a large bowl.) (Use a large bar glass.) 14 lbs. of loaf sugar; glass of fine shaved ice; 6 lemons, cut in slices; 2 or 3 dashes of pineapple syrup; 1 gill of anisette; 2 or 3 dashes of bitters (Boker's genuine only); 1 bottle of Eorlin 1;ummel; 2 or 3 dashes of maraschino (di Zara); 6 oranges, sliced; glass of old brandy (Martell); 1 bottle of kirschwasser; 2 Mix well with a bar bpoon and place 2 or 3 straw- 2 bottles of Madeira; berries in a fancy cocktail glass, train it, twist a piece 4 bottles of Chateau Lafitte; of lemon peel over it, top it off 1 squirt of cham- sit11 And mix this well with a large ladle, then strain pagne, and sene. through a very fine sieve into a clean bowl and surround tlic howl with ice, fill it up over the edge of the BRANDY DAISY. bowl, which will give it a beautiful appearance, and (Use a large bar glass.) dress the edge with some leaves and fruit, and orna- } tablespoonful of sugar; ment the punch in a fancy manner with grapes, 2 or 3 daslios of lemon juice; oranges, pineapple and strawberries in season. 1 siiuirt of scltws water, dissolve well with a spoon; 4 glass of chartreuse (yellow); ill up glass with fine ice; EGG LEMONADE. 1 glass of brandy (Martell); (Use a large bar glass.) Stir up well with a spoon, place the fruit into a fancy 1 fresh egg; bar glass, strain the ingredients into it, and serve. 4 taLles~oonfulof sugar; 7 or 8 dashes of lemon juice; EMPIRE PUNCH. 2 glass of fine ice. Fill zip the balance with water; shake up in a shaker, (Use an extra large bowl.) until all the ingredients are well mixed; tlien strain Rub the peel ot t fine lemons, and also the peel of into a large bar glass, and serve. two oranges, until it lid< all'-oibcd all the yellow part This is a delicious summer drink of Americans, and of the oil ol the lemon and orange; is also fancied by the ladies; no fruits should be used 14 lb of lump yupar; for this drink. 1 pmeiipplc, cut in slices; 12 fine orange', cut in slices; 1 box ol strawbcrrie<, which niubt be thoroughly WHISKEY COBBLER. cleaned; (Use a large bar glass.) 2 bottles ol apollinaris Ã§atermix the above ingre- .} ta1)lespoonfnl of sugar; dients veil v uli a Icidle, and add teaspoonfuls of pineapple syrup; 1 gill of iiiardsthino; 4 wine glass of water or sellers, dissolve well with a ^ gill of cllrd

MAY WINE PUNCH. EGG MILK PUNCH. (Use a large punch bowl.) (Use a large bar glass.) 1 fresh egg; Take one or two bvmches of (Wal(1ineister) Wood- talilespoonfiil of sugar; ruff, and cut it up in two or tin-ec lengths, place it into 4 glass of fine shaved ice; a large Lar glass, ml fill W) the balance with French 1 wine glass of brandy (Martell); brandy, cover it q and let it stand for two or three 1 pony of St. Cro11 nun ; hours, until the essence of the l\roodr~ift'is thoroughly Fill up the balance with pod milk, shake the in- extracted; cover the bottom of the bowl with loaf gredients well together until they become a stiff cream; sugar, and pour from drain into a large bar gla5~;grate a little nutmeg on 4 to 6 bottles of plain soda water over the sugar; top, and serve. Cut up 6 oranges in slices; ST. CROIX CRUSTA. 4 pineapple, and sufficient berries and grapes; (Use a large bar glass.) 8 bottles of rhine or moselle wine; Take a nice clean lemon, the size as your wine glass, 1 bottle of champagne (Piper Heidsieck); cut off both ends, and peel it the same as you would an Then put, your Woodruff and brandy, etc., into the apple; put the lemon peel in the glass, so that it will bowl, and stir up with a ladle, and you will llaw 34 line the entire inside of tlie glass, dip the edge of the to 3 gallons of excellent l&,v wine 1)uncli. glass and lemon peel in pulverized sugar and mix as Surround the bowl with ice, serve in a wine glass in follows: such a manner that each customer will get a piece of 3 or 4 dashes of orchard syrup; all of the fruits contained in the punch. 1 dash bitters (Boker's genuine only); & glass of fine ice; Pour in a bottle of plain soda, mix up well, remove 1 small dash of lemon juice; the ice and serve. 2 dashes of maraschino; fare must be taken not to let the foam of the soda 1 wine glass of St. Croix rum; water run over tlie glass while pouring it in. This Mix well with a spoon and strain into a wine glass, drink must be taken as soon as mixed or it will loose dress with small pieces of pineapple and strawberries, its flavor. and serve. BLUE BLAZER. SODA COCKTAIL. (Use a large mug with a handle to it.) (Use a large bar glass.) 4 or 5 lumps of broken ice; 4 pony glass of honey or rock candy; 5 or 6 dashes of bitters (Boker's genuine only); 4 wine glass syrup; 1 or 2 slices of orange; 1 wine glass of wliiskey (Scotcli). Fill up the glass with lemon soda water and place a Mix well with a little hot water and put it over the teaspoon filled with sugar on top of the glass for the fire and have it boiled up; set the liynid on fire, and custonier to put it in himself. take it quick and pour it from one inngto 'lie otliclr, Do not let the foam of the soda spread over the glass pour it so about three or four times in Iongstreams, in mixing the drink. until it is well mixed; grate a little nutmeg on top; this - ~ -- Wl}l have the appearance of il continual st]-t>ainof fire. OLD STYLE WHISKEY SMASH. Attention must be paid to prevent tlie fire from spread- (Use an extra large whiskey glass.) ing over your hands; pour it into a large size liot water glass, put a slice of lemon jnto it, a!id -.rrvtJ. + tablesponful of sugar; This is a very elegant drink in cold weat her and has 4 wine glass of water; a wonderful effect of healing an old cold, especially 3 or 4 sprigs of mint, dissolve well, in order to get the when the party goes to bed soon after drinking it. essence of the mint; Fill the glass with small pieces of ice; 1wine glass of whiskey; ALE SANGAREE. Put in fruit in season, mix well, place the strainer in (Use a large bar glass.) the glass and serve. 1 tablespoonfiil of sugar; i, wine glass of water, dissolve with a spoon. JOHN COLLINS Fill up tlie balance with ale, grate a little nutmeg (Use an extra large bar glass.) on top, and serve. 3 tablespoonful of sugar; It is customary to ask the custonior if he desires old. 2 or 3 dashes of lemon juice; iirw or mixed ale; if he desirrs IIVW iilt,, yoti must pri3- 2 dashes of lime juice; vent the foam from ninning over tlie gliibs; attentioii 4 or 5 small lumps of ice; must also be paid to the tcinperaturi.~of tin' ale, so as to 1 wineglassful of Holland gin; have it not too cold or too warm. GENERAL HARRISON EGG NOGG. Stir up well with a spoon, remove the ice and serve. (Use a large bar glass.) Open the soda beneath the counter, to avoid squirt- 1 fresh egg: ing part of it over the customer; fruit should not he \ tablespoonful of sugar; used in this drink. 3 or -1 himps of ice; Fill tlie gli;iss with cider; RHINE WINE COBBLER. Shake well; strain it into a Iarp bar ghss; grate a (Use a large bar glass.) little nutmeg on top and scrvr. tablespoonfuls of sugar; The i11)o~edrink is a pIp~xu1tone, and is popu- 14 wine glass of uatcr or a squirt of syphon selters lar thro~ghoiitthe Soiitlic~rnpan (if the country, and it 14 or vichy dissolve well with a spoon; is not intoxicating. wine glasses of Rhine wine; It is 1)rol)cr to use the wry lirst q11:llity of eider, as 14 Fill the glass with shaved ice. by using poor c'iiler it is impossil.ik~to make this drink palatable.'. Stir up well with a spoon; ornament with grapes, orange, pineapple, straw berries, if in season, in a taste- ST. CROIX RUM PUNCH. ful manner, and serve M it11 a straw. This is a, fashionable German drink, and tastes very (Vse a large bar glass.) pleasant. 1 tablcspon fill of sugar: 3 or 1 (lasliw of I~IIK:or lemon inico: KIRSCHWASSER PUNCH. 1 wine glass of water or quirt of seltzer, dissolved (Use a large bar glass.) well with a spoon; 4 tablespoonful of sugar; + pony gli~ssof ,li~inrtirarum; 1 or 2 dashes of lemon or lime juice; 1 wine $:ass of St. ('mix mm; 3 or 4 dashes of chartreuse (ycllo\v); Â¥^il1113 with fine shcivrd iril: Dissolve well with a little water or a squirt of seltzer; ilix well wilh ;i spoon, orni1111c~ntwith fruit in sea- Fill the glass with ice; son, and servo with a straw. 14 wine ":lass of Kirschwasser. Phis is ;i very coolingand 1)1ci1sant drink in the hot Mix well with a spoon, ornan1cnt the top with fruit, season, lirovicling you ilnn't nso poor rum. in a tasteful nianncr, in season, and serve with a straw.

SODA LEMONADE. MULLED CLARET AND EGG. (Use a large bar glass.) (Use a large bar glass.) 1 talilespoonfnl of wgar; 1 tablespoonful of sugar: 8 6 to (1i1s11(~of lemon i~iice: 1 teaspoonful of cloves and cinnamon mixed; 3 or 4 lumps of brokiw ice; 2 wine glasses of claret wine. 1 bottle of plain soda water; Pour this into a clish over the fire until boiling; 2 yolks of fresh eggs, beaten to a batter with a little HOT LEMONADE. white sugar. (Use a large bar glass.) Pour the hot wine over the eggs, stirring continually while doing so, grate a little nutmeg on top, and serve. 1 tablespoonful of sugar; Do not stir the eggs into the wine, as this would spoil I 7 or 8 dashes of lemon juice; the drink; it is understood in mixing this drink that 4 Fill up the glass with hot water; stir up with a spoon, bottle of claret is used as a rule. and serve. It is always necessary to pour a little hot water into the glass at first and stir a little, to prevent the glass HOT APPLE TODDY. from cracking, and also place a little fine ice in a sep- (Use a hot apple toddy glass.) arate glass in case the the drink should be too hot; in In mixing this drink, an extra large hot-water glass order to make this drink palatable, sugar and lemon must be used. Mix as follows: should not be spared. 4 medium-sized well roasted or baked apple 4 tablespoonful of sugar; dissolve well with a little hot water; ARF AND ARF. 1 wine glass full of old apple jack. (Use a large bar glass.) Fill the balance with hot water, mix well with a The above is an old English drink, and has become spoon, grate a little nutmeg on top, and serve with a quite a favorite in this country; it is mixed as follows: bar spoon. 4 glass of porter and the other half glass of ale. If the customer desires the drink strained, use a fine But in this country it is mostly understood to use strainer, such as used for milk punches; attention must half old ale and half new ale mixed ; the proper way is be given while roasting the apples, that they are not to ask how the customer desires it, and see that the overdone, but done in a nice and juicy manner; use drink is cold enough in summer time, but still not too only apples of the finest quality. cold.

PORTER SANGAREE. ST. (Use a large bar glass.) CROIX FIX. 1 + tablespoonful of sugar; (Use a large bar glass.) 1 wine glass of water; dissolve the sugar well; '8 4 tablespoonful of sugar; 3 or 4 small pieces of broken ice; 2 or 3 dashes of lemon juice; Fill up the balance of the glass with porter, mix well 4 pony glass of pineapple syrup; with a spoon, remove the ice, and add a little more 1 wine glass of watpr' dissolve we11 with a spoon; porter in orcl~rto fill the glass; grate a little nutmeg %illupThe glass with ice; on top, and serve. 1wine glass of St. Croix rum. Do not let the foam of the porter spread over the Stir UD well; ornament the top with fruit in season, glass. in a tasteful manner, and serve with a straw. PLATE No. 13.

JERSEY COCKTAIL. (Use a large bar glass.) 4 tablespoonful of mgar; 3 or 4 lumps of broken ic~; 3 or 4 dashes of bitters (Boker's genuine only) ; 1 wine glass of gooil ciiler. Mix well ;in11 stram into a cocktail glass, putting in a cherry or riie(1111m-sixt~doli~e, and twist a piece of lemon pod on top inid k~'rve. This is a favorable drmk with Jersey people.

ORANGE LEMONADE. (Use a large bar glass.) 1 tablespoonful of mgar; 1 dasli of lemon jince, squeeze out the juice of 1 or GOLDEN SLIPPER. 2 orangefc. Fill tlic glash with shined ice. Fill the balance with water, shake or stir well and drebs the top v it11 fruit in season, in a tasteful maii- ner, and serve with a straw. This is a ~erydelicious summer drink.

BISHOP. (Use a large bar glass.) 1 tablespoonful of ,-illgar; 2 dashes of lime or Jcnion juice. 4 orange s(peezed into it; 4 wine glass of water, or syphon sellers, or Vichy, dissolve well : 3 of a glass of fine bliaved ice; Fill the glass with Rurgunily ; Flavor with a few drops of Jamaica rum, stir up well with a spoon; dress the top with a little fruit and servo with a straw. Copyrighted, 1888. 1 BRANDY FIZZ. (Use a large bar glass.) 4 tablespoonful of sugar; 3 or 4 dashes of lemon juice; 3 of a glass of fine ice; 1 wine glass of brandy (Martell); Mix well with a spoon, strain into a fizz or sour glass, fill with vichy or selters water, and serve.

t CHAMPAGNE VELVET. (Use a large-sized goblet.) For a large party, 1 quart bottle of champagne and a bottle of Irish porter must be opened; for a small party, 1 pint of champagne, 1 bottle of Irish porter; it is the bartender's duty to inquire what brand of wine the customer desires. Fill the glass half full with porter, the balance with champagne (Piper Heid- sieck); stir up with a spoon slowly, and you have what is called champagne velvet, because it will make you feel within a short time as fine as silk. It is rather an expensive drink, but a good one.

BURNT BRANDY AND PEACH. (Use a small bar glass.) This drink is a very popular one in the Southern States, where it is frequently used as a cure for diarrhea. 1 wine glass of cognac (Martell) ; + tablespoonful of white sugar, burned in a saucer or plate; 2 or 3 slices of dried peaches; Place the dried fruit into a glass and pour the liquor over them; grate a little nutmeg on top and serve. RHINE WINE AND SELTERS. Mix well with a spoon, but attention must be paid (Use a large wine glass.) not to let the mixture spread over the glass. The bartender's attention is ciilled to the fact that This is a delicious drink in summer and fancied when a customer calls for Rhlne wine and xlters very much by English people, and is also called water, he desires a larger portion of wine than of Brandy Split by them. selters, and, if he should call for selters and wine, lie desires more selters than wine; it is understood, in serving wine and selters, the imported selters must be used, the artificial selters will spoil the wine and CLARET COBBLER. destroy its flavor; attention must be paid that both the wine and the selters are continually kept on ice. (Use a large bar glass or goblet.) This is a favorite drink with German people and 1 tablcspooiiful of orchard syrup; preferred by them in many cases to lemonade. 4 tablespoonful of sugar; 4 of an orange; IMPERIAL BRANDY PUNCH. 1 squirt of i-elters water; dissolve well with a spoon; (For a party of twenty.) fill with fine shaved ice; 4 quarts of German imported sclters water; lJ0winc glass of good claret wine; 3 quarts of brandy (Martell); Stir well with a spoon, and ornament with slices 1 pint of Jamaica rum; of oranges, pineapple, lenion, etc., in a tasteful man- li pound of white sugar; ner, and serve with a straw. Juice of 6 lemons; 3 oranges sliced; 1 pinapple, pared and cut up; 1 gill of curagoa; COLUMBIA SKIN. 2 gills of raspberry syrup; Ice and berries in season; (Use a small bar glass.) Mix well together in a large bowl, and you will have 1 teaspoonful of sugar, dissolve well with a little splendid punch. water; If not sweet enough, add more sugar. 1 slice of lemon; 2 or 3 pieces of broken ice; BRANDY AND SODA. 1 wine glass of XIedford rum; (Use a large bar glass.) Stir up well with a spoon; grate a little nutmeg on 3 or 4 lumps of broken ice ; top and serve. 1 wine glass of brandy (Martell); This drink is called Columbia Skin by the Boston 1 bottle of plain soda-water; people. RASPBERRY SHRUB. 4 pint of Jamaica rum; (Use a bowl for mixing.) 1 bottle champagne (Piper Heidsieck); 1 quart of vinegar; 1 bottle soda-water; 3 quarts of ripe raspberries; 3 ounces of sugar; After standing a day, strain it, adding to each pint 2 lemons, cut in slices; a pound of sugar, and skim it clear while boiling 2 oranges, cut in slices; ibout half an hour. A few slices of pineapple; Put a wine glass of brandy to each pint of the shrub Stir up well with a spoon or ladle, then place it into when cool. your dish filled with ice, and serve. 2 spoonfuls of this mixed with a tumbler of water is an excellent drink in warm weather and during a fever season. BRANDY STRAIGHT. CLARET CUP FOR A PARTY. (Use a whiskey glass.) (Use a bowl for mixing.) 8 to 12 pieces of lump sugar; Hand out the glass with the bottle of brandy (Mar- 1 bottle of Apollinaris water; tell) to the customer, also a glass of ice water; a< 8 lemons, cut in slices; brandy is never kept on ice, the bartender should put 2 oranges cut in slices; a piece of ice in the glass; it is not pleasant to drink + pineapple, cut in slices; when warm; do the same with all other liquors that 2 wine glasses of maraschino; are not kept on ice. Mix well with a ladle, place this into your vessel or tin dish filled with ice, then, when the party is ready to call for it, add: GIN AND CALAMUS. 4 bottles of very fine claret; (Use a whiskey glass.) 1 bottle of champagne (Piper Heidsieck), or any other sparkling wine; In preparing this drink, take 3 or 4 long pieces of Mix thoroughly and place sufficient berries on top calamus root, cut it in small pieces and put into an and serve it into a faiicy wine glass, and you will have empty bottle; fill up the bottle with gin, and let it an elegant Claret Cup. draw sufficiently to get all the essence of the calamus into the gin. In serving this drink, hand out the whiskey glass, CRIMEAN CUP A LA MARMORA. and the bottle with the gin and calamus mixture, to (Use a bowl for mixing.) let the customer help himself. 1 pint of orgeat syrup; If the mixture in the bottle should be too strong + pint of cognac brandy (Martell); for the customer, let him add plain gin to suit his 3 pint of maraschino; taste. - 212 - MILK AND SELTERS. ORGEAT LEMONADE. (Use a large bar glass.) (Use a medium-sized bar glass.) 1$ wine glass of orgi~lsyrup; In serving this drink, which is strictly temperance, 4 tiiblcsl)o~7ii'iilof ~ugar; it is proper for the bartender- to half fill the glass (1 to 8 di~sln.~sof Iriiion juice; with belters, and the rest with milk; if it is done other- 2 glass of sliavril ire; wise, you will have nothing but foam in your glass, Fill the gli~i-swith water; which would cause delay if a party has to be attended Mix up vvtlll ;mil orniiriient with grapes, berries, etc., to. in season, in 11 ti~steful manner ariil serve with a straw. rJhis 1 is a line drink in \r;iriii c!lim;ites. BRANDY AND GINGER ALEL (Use a large bar glass.) SOLDIERS' CAMPING PUNCH. 2 or 3 lumps of broken ice; 1 wine glass of brandy (Martell); Boil a large kettle ol' strong black coffee; take a large dish i~titlput '1 poui~ls(IS lump sugar into it; 1 bottle of good ginger ale; then pour 1 bottles of I)r;inily (Martell) and 2 bottles Mix well together; particular attention must be of Jamaica rum over tin," sugar, and set it on fire, let paid when pouring the ginger ale into the other the SIIM~dis-olve iilid droli into tlic black coffee; mixtures, not to let tho foam run over the glass, and it stir this \~c~ll.iiii

Stir with a spoon, grate a little nutmeg on top, and for bitters. -A serve. Add a slice of lemon if the customer desires it. SHERRY WINE EGG NOGG. (Use a large bar glass.) ! BOMBAY PUNCH. 1 fresh egg; (Use a large bowl.) + tablespoonful of sugar; the sugar over the lemons until it has ab- Fill up the glass with fine ice; 8orbed all the yellow part of the tlk11ik of (i lemons, 1 pony glass of brandy (Martell); then put in tlie punch bowl: 1 wine glass of sherry wine; 1 pound of loaf sugar; Shake the above ingredients well, until they are 2 bottles of imported selters water; thoroughly mixed together; strain it into a fancy wine 1 pineapple, cut into slices; glass, large enough to hold the mixture; grate a little G oranges, cut into slice-.; nutmeg on top and serve. PLATE No 14. MEDFORD RUM SMASH. (Use a large bar glass.) tablespoonful of sugar; 3, wine glass of water, or squirt of seltzer; 3 or 3 sprigs of limit; dissolve well the sugar with the mint, so that, tlic essence of the same is well ex- t,racted ; -J glass of fine ice; 1 wine glass of old Hodford rum; Stir well with a spoon, place t,lie fruit into a sour glass and strain the above ingredients into it, and siJrve.

GIN FIX. (Use a large bar glass.) \ tablespoonful of supir; 3 or 4 dashes of lime or leinon juice; 4 pony glass of pineapple mp; clinohe well with a little water, or quirt of seltcq V}}\ up the glars 1%it11 slla\ed ice; 1 \\ ine glass of Holland gin ; Stir up well with a hpoon, ornament the top wit11 fruit in season, and sene with a straw.

COLD BRANDY TODDY. (Use a whiskey glass.) + teaspoonful of sugar ; 4 wine glass of water, disolvc well with a spoon; 1 or 2 lumps of broken ice ; 1 wine glass of brandy (Martell); Stir up well, remove the ice, and sene, It is proper to dissolve the sugar with the water, and hand the bottle of liquor, with glass and spoon, to the customer to help himself. Copyrighted, 18s. BOTTLE OF COCKTAIL FOR PARTIES. 1 quart of good old whiskey, biding the bottle is large enough for the entire mixture; 1 pony glass of curacoa (red); 1 wine glass of gum syrup (be careful in not using too much); 2 pony glass of bitters (Boker's genuine only); Mix this well by pouring it from one shaker into another, until it is thoroughly mixed; pour it into a bottle, and cork it; then put a nice label on it, and you will have an elegant bottle of cocktail. CALIFORNIA SHERRY WINE COBBLER. (Use a large bar glass.) 4 tablespoonful of sugar; 1 pony glass of pineapple syrup, dissolve well in a little water; Fill the glass with ice; 14 wineglassful of California sherry wine; Stir up well with a spoon; ornament the top in a fancy manner with oranges, pineapple, and berries; top it off with a little old port wine, and serve with a straw. ORCHARD PUNCH. (Use a large bar glass.) 2 tablespoonfuls of orchard syrup; 2 or 3 dashes of lime or lemon juice; $ pony glass of pineapple syrup, dissolve well with a little water or squirt of syphon, vichy, or sellers; Fill the glass with fine ice; 1 wineglassful of California brandy; Mix well with a spoon, and ornament with grapes, oranges, pineapple, and berries in a tasteful menner; top off with a little port wine, and serve with a straw. GIN AND TANSY. BRANDY SANGAREE. (Use a whiskey glass.) (Use a small bar glass.) In preparing tins drink. take a small hunch of tansy, 1 or 2 lumps of ice: and put it into an empty bottle 01 decanter; then fill 3 wine glass oi v ater; it zip with good old Holland gin, and lot it draw suf- J tablespoonful of sugar; ficiently to get all the essence of the tansy into the 1 glass of brandy (Martell) ; gin. In sen mg this drink, hand out the glass and the Stir up well with a spoor1, grate a little nutmeg on bottle, with the gin and tansy mixture. If the mix- top, and sene; strain if desired. ture is too strondor the cu~tomer'staste, let him I add a little more plain gin to it. GIN JULEP. (Use a large bar glass.) JAMAICA RUM SOUR. 2 tablespoonfz~lof. sugar; (Use a large bar glass.) 3 or 4 sprigs of mint; 4 tablespoonful of sugar; } wine glass of water, dissolve well, until the essence 2 or 3 dashes of lemon jz~ice; of the mint is extracted, then remove the mint; 1 squirt of syphon sellers, dissolve well with a spoon; Fill up with fine ice; $ glass of finely shaved ice; 1$ wine glass of Holland gin; 1 wine glass of Jamaica rum; Stir up well with a 'Â¥ipoonornament it the same as Stir well with a spoon, strain it into'a sour glass, you would mint julep, and serve. ornament with fruit, and serve. - HOT SCOTCH WHISKEY SLING. PORT WINE FLIP. (Use a hot water glass.) (Use a large bar glass.) 1 fresh egg; 1 piece of lump sugar; 3 tablespoonful of sugar; 2 glass of hot water; 3 glass of shaved ice; I 1 piece of lemon peel; 1 wine glass of port.wine; 1 wine glass of Scotch whiskey; Shake well with a shaker, strain into a wine glass, Stir up nell with a spoon, grate a little nutmeg on I top, and serve. grate a little nutmeg on top,'and- serve. HOT ARRAC PUNCH. SHERRY WINE AND BITTERS. (Use a hot water glass.) (Use a sherry wine glass.) 1 or 2 pieces of lump sugar, dissolved in water; In preparing this drink, pzzt in 1 small dash of bit- 3 or 4 drops of lemon juice; ters (Boker's genuine only), and twist or turn the glass 3 wine glass of arrac (Batavia); in such a manner, that the hitters will line the entire Fill the glass with hot water, stir well with a spoon, ~ inside of the glass; fill the glass 11p with sherry wine, grate a little nutmeg on top, and serve. and it will be mixed well enough to serve. HOT MILK PUNCH. HOT WHISKEY. (Use a large bar glass.) (Use a hot whiskey glass.) 1 tablespoonful of sugar; Place a bar spoon into the glass before pouring in 4 wine glass of Jamaica or St. Croix rum if re- hot water, to avoid cracking the glass, and have a quired ; separate glass filled with fine ice, which must be 3 wine glass of brandy (if desired use Jamaica rum placed in a convenient position, so that if the cus- instead of brandy); tomer finds his drink too hot, he can help himself to a Fill the glass with boiling hot milk; little ice. The bartender should at all times handle Stir up well with a spoon, grate a little nutmeg over the sugar with a pair of tongues. Mix as follows: it, and serve. 1 or 2 lumps of loaf sugar, with a little hot water In mixing this drink, you must never use the shak- to dissolve the sugar well; er; if hot milk is not handy, use a teaspoonful of con- 1 wine glass of Scotch whiskey; densed milk. and fill the balance with hot water; this Fill the glass with hot water, then mix well; squeeze will answer in place of hot milk, and throw in the lemon peel, grate a little nutmeg on top, and serve. It is custon~aryto use Scotch whiskey in preparing GIN COCKTAIL. this drink, unless otherwise desired by the customer. (Use a large bar glass.) Fill up the glass with ice; MEDFORD RUM PUNCH. (Use a large bar glass.) 2 or 3 dashes of gum- syrup. - (be careful in not using too much) ; tablespoonful of sugar; 2 or 3 dashes of bitters (Bokpr's genuine only); 2 or 3 dashes of lemon juice, dissolve well with a 1 dash of either curacoaor absinthe; little water, or squirt of syphon, vichy, or selters; 1 wine glass of Holland gin; Fill the glass with finely shaved ice; Stir up dl,strain into a fancy cocktail glass, put- 14 wineglassful of Medford rum; ting in a cherry or medium-sized olive; squeeze a Flavor with a few drops of Jamaica rum, stir up well piece of lemon peel on top,and serve. with a spoon, and dress the top with fruit in season Whether curacoa or absinthe is taken, depends on in a tasteful manner, and serve with a straw. which the customer may desire. WHISKEY FIZZ. TOM AND JERRY (cold). (Use a large bar glass.) 4 tablespoonful of sugar; (Use a Tom and Jerry mug, or a bar glass.) 2 or 3 dashes of lemon juice, dissolve with a squirt This drink is prepared on the same principle as of selters water; hot Tom and Jerry, with the exception of using cold Fill the glass with ice; water, or cold milk. 1 wine glass of whiskey; Stir up well, strain into a good-sized fizz glass, fill oranges. pineap~)le,and berries in a tasteful manner; the balance up with s-elters or vichy water, and servp. serve with a straw. This drink must be drank as soon as mixed, in order that it should not lose its flavor. HOT IRISH WHISKEY PUNCH. (Use a hot water glass.) GIN SMASH. 1or 2 lumps of loaf sugar; (Use a large bar glass.) 1 squirt of lemon juice, dissolve in a little hot water; 4 tablespoonful of sugar ; 1 wine glass of Irish whiskey; 2 or 3 sprigs of fresh mint, dissolve well with a lit- Fill the glass with hot water, stir up well, put a tle water until the essence of the mint is extracted; slice of lemon into it, grate a little nutmeg on top, and 4 glass of shaved ice ; serve. - - 1 wine glass of Holland gin; STONE WALL. Stir up well with a spoon, strain into a sour glass, (Use a large bar glass.) ornament with fruit, and serve. -- 4 tablespoonful of sugar; HOT LOCOMOTIVE. 3 or 4 lumps of ice; (Use a large bar glass.) 1 wine glass of whiskey; 1bottle of plain soda water; 1 yolk of a raw egg; Stir up well with a spoon, remove the ice, and serve. 4 tablespoonful of sugar; This is a very cooling drink, and generally called 1 pony glass of honey, dissolve well with a spoon; for in the warm season. 14 wineglassful of Burgundy or claret; I 4 pony glass of curacoa; STONE FENCE. Put all the ingredients into a dish, and place it over (Use a whiskey glass.) a fire until it boils up, then pour from one mug into the other (three or four times in succession), put a 1 wine glass of whiskey; slice of lemon into it, sprinkle with a little cinnamon, 2 or 3 lumps of broken ice; and serve. Fill the glass with cider, stir up well, and serve; as a rule it is left for the customer to help himself to the WHISKEY FIX. whiskey if he so desires. (Use a large bar glass.) + tablespoonful of sugar; SHERRY WINE SANGAREE. 2 or 3 dashes of lime or lemon juice, dissolve well (Use a whiskey glass.) with a little water; 1 teaspoonful of sugar,dissolve well with a littlewater; pony glass of pineapple syrup; 1 or 2 lumps of broken ice; glass of shaved ice ; 1 wine glass of sherry wine; 1 wine glass of whiskey; Stir up well with a spoon, remove the ice, grate a Stir up well with a spoon, and ornament with grapes, little nutmeg on top, and serve. OLD TOM GIN COCKTAIL. HOT RUM. (Use a large bar glass.) (Use a hot watet glass.) Fill the glass with finely shaved ice; 1 or 2 lumps of loal

I Fill the tumbler with fine ice: sliake well, and ornament with berries or small pieces of orange: serve with a straw. ORANGE PUNCH. (Use a bowl for mixing.) 2 pint of rum; 2 pint of branch (Martell,; pint of porter; 33 pints of boiling vater; 2 pound of loaf sugar; 4 oranges; Infuse the peel of 2, and the juice of 4 oranges with the sugar in the water for half an hour; strain and add the porter. rum, and brandy. Sugar may be added, if it is desired sweeter. A liquor glass of curaqoa, nove;iu, or,maraschino ~b considered an in~provcment. Instead of using both, run1 and brandy, 14 pint of either alone will an^ er. This IS also an excellent receipt for lemon punch by substituting lemons for oranges. CURRANT SHRUB. (Use a bowl for mixing; general rule for preparing.) 1 quart of strainer! currant juice; 13 pound of loaf kupr; Boil it gently for S or 10 minutes, skimming it well; take it off, and, An~III~~IC~TIX~, add 1, gill of brandy to every pint of shrub. Bottle tight. A little shrub niixe(1 with ice water makes a deli- clous drink. Shrub may be made of cherry or raspberry juice by this inethocl, but the quantity of sugar must be reduced. WHITE PLUSH. (Use a small bar glass.) Hand the bottle of Bourbon or rye whiskey to the customer, and let him help himself. Fill up the glass with fresh milk. This is what is called "White Plush," it has been an old-time drink known for many years. - HOT BRANDY SLING. (Use a hot water glass.) 1 lump of sugar, dissolve well with a little hot water; 1 wine glass of brandy (Martell); Fill up with hot water, stir up with a spoon, grate a little nutmeg on top, and serve. If the customer desires it, cut a slice of lemon into this drink. PORT WINE SANGAREE. (Use a small bar glass.) \ , 1 teaspoonful of sugar, dissolve well with a little I water; 1 or 2 lumps of ice; 1 wine glass of port wine; Stir up with a spoon, remove the piece of ice if required; grate a little nutmeg on top, and serve. - COLD WHISKEY SLING. (Use a small bar glass.) 1 teaspoonful of sugar; + wine glass of water, dissolve well; 1 or 2 small lumps of ice ; 1 wine glass of ~hislie~; Mix well, grate a little nutmeg on top, and serve. This is an old-fashioned drink, generally called for by old gentlemen. PORT WINE COBBLER. PEACH AND HONEY. (Use a large bar glass. (Use a small bar glass.) tablespoonful of sugar; 1 tablespoonful of honey; 1 pony glass of orchard syrup; 1 wine glass of peach brandy; 4 wine glass of water, dissolve well with a spoon; Stir well with a spoon, and serve. Fill the glass with fine ice; This drink is a great favorite in winter, and was I 14 wineglassful of port wine; I formerly called for as often as rock and rye is now. Mix up well, and ornament with grapes, berries, etc., I if in season, in a tasteful manner, and serve. ST. CROIX SOUR. (Use a large bar glass.) 6 tablespoonful of sugar ; ROCK AND RYE. 3 or 4 dashes of lemon juice; (Use a whiskey glass.) 1 squirt of syphon selters water, dissolve well with This drink must be very carefully prepared, and a spoon ; care must also be taken to procure the best rock 2 glass finely shaved ice; candy syrup as well as the best rye whiskey, this drink I 1 wine glass St. Croix rum; being an effective remedy for sore throats, etc. Mix well, place your seasonable fruit in a sour In serving rock and rye, put 4 tablespoonful of glass, and strain the above ingredients into the fruit, rock candy syrup into the-glass, place a spoon in it, and serve. and hand the bottle of rye whiskey to the customer, COFFEE COCKTAIL. to help himself; a few drops of lemon juice adds to I the flavor of this drink, helps to heal sore throats, and (Use a large bar glass.) makes it more palatable. tablespoonful of sugar; 1 yolk of an egg; $ wine glass of port wine; 4 wine glass of brandy (Martell) ; GIN SOUR. I (Use a large bar glass.) Fill a glass with finely shaved ice; shake up well; strain into a cocktail glass, putting in a medium-sized 4 tablespoonful of sugar; olive, and serve. 2 or 3 dashes of lemon juice; 1 dash of lime juice; GIN RICKEY. 1 squirt of syphon selters water; (Use a medium size fizz glass.) Dissolve the sugar and lemon well with a spoon; 1 or 2 pieces of ice; 2 of a wine glass filled with finely shaved ice; Squeeze the juice of 1good-sized lime or 2 small ones; 1 wine glass of Holland gin; 1 wine glass of Tom or Holland gin if required; Mix well, strain it into a sour glass, dress with a lit- Fill up the glass with club soda, carbonic or selters tle fruit in season, and serve. if required, and serve with a spoon. TRILBY COCKTAIL. IRISH COCKTAIL. (Use a large bar glass.) (Use a large bar glass.) Fill up with shaved ice; Fill up a glass with shaved ice; 2 dashes of absinthe; 2 or 3 dashes of absinthe; 2 or 3 dashes of orange bitters; 1 dash of maraschino; 2 or 3 dashes of "Parafait d'Amour:" 1 dash of curacoa; 4 wine glass of Scotch whiskey; 2 dashes of bitters (Boker's genuine only); 4 wine glass of Italian vermouth; 1 wineglassful of Irish whiskev; Stir up well with a spoon; strain into a cocktail Stir up well with a spoon; strain into a cocktail glass, putting in cherries, and squeeze a piece of lemon glass, putting in a medium-sized olive, then squeeze peel on top, then serve. a piece of 1emon.peel on top, and serve. - MORNING COCKTAIL. CINCINNATI COCKTAIL. (Use a large bar glass.) (Use a large bar glass.) glassful of lager beer; Fill up a glass with finely shaved ice; 4 glassful of soda or ginger ale if required; 2 dashes of curacoa; This is a very cooling drink, and is drank very much 2 dashes of maraschino; by the people of Cincinnati, during the warm 2 dashes of absinthe; weather. 3 or 4 dashes of bitters (Boker's genuine only); 4 wine glass of brandy; CHOCOLATE COCKTAIL. 4 wine glass of vermouth; (Use a large bar glass.) Stir up well with a spoon; strain into a cocktail 1 yolk of an egg; glass, putting in a cherry; twist a piece of lemon peel 4 wineglassful of chartreuse; on top, and serve. A wineglassful of port wine; 3 teaspoonful of ground chocolate (sweet); OLD FASHIONED WHISKEY Fill zip a glass with finely shaved ice, shake well COCKTAIL. with a shaker, strain it into a cocktail glass, and servo. Take a whiskey tumbler, and put into it: 4 of a teaspoonful of sugar; PUNCH A LA DWYER. 2 small lumps of ice ; (Use a punch bowl for mixing.) 2 or 3 dashes of bitters (Boker's genuine only); I2 lumps of cut loaf sugar; 1 or 2 dashes of curacoa or absinthe if required; 1 lemon, cut in slices; 1 wine glass of whiskey; pineapple, cut in slices; Stir up well with a spoon until the ingredients are 1 orange, cut in slices; well mixed, squeeze a piece of lemon peel on top, and 4 quarts of club soda or imported German setters serve, in the same glass. water; ABSINTHE FRAPPE. 2 wine glasses of cognac (Martell); (Use a large bar glass.) 1 quart of Burgundy; 1 quart of champagne (Piper Heidsieck); 1 wine glass of absinthe; Stir up well with a ladle; 2 or 3 dashes of anisette; Place the bowl into a large dish, filled with ice; serve Fill glass with finely shaved ice; in fancy wine glasses, and this will make a "cry satis- Shake up long enough, until the outside of the factory punch. If in season, pliice a few strawberries shaker is thorougllly covered with ice; strain into into every glass. fancy bar glass; fill up glass with ice-cold syphon vichy water and serve. PHILIPPINE PUNCH. (Use a large bar glass.) CHAMPAGNE CUP. 4 tablespoonful of sugar; (Use a punch bowl for mixing.) 3 or 4 dashes of lemon or lime juice; 4 pineapple, cut in slices; I wine glass of Jamaica rum; 3 or 4 slices of cucumber (rind or peel only): 2 or 3 small lumps of ice; 1 box strawberries (thoroughly cleaned); Fill up a glass with club soda, stir up slowly with a 1 glass of curacoa : spoon, and serve. 1 or 2 bottles of club soda (according to the size of This will make a very refreshing drink for soldiers. the party); 1 quart of champagne (Piper Heidsieck); OLD STYLE AMERICAN PUNCH. Stir up slowly with a ladle, place the bowl into a (Use a large bar glass.) large dish filled with ice, pour into fancy wine glasses, A tablespoonful of sugar; and place the fruits in season into the wine glasses, 3 or 4 dashes of fresh lime juice; 1 then serve. 1 wine glass of old American whiskey; 3 or 4 lumps of broken ice; CLARET FLIP. Fill a goblet up with domestic ginger ale, stir well (Use a large bar glass.) with a spoon, decorate with fruit in season, in a tasteful manner, and serve with a straw. 1 fresh egg; 4 tablespoonful of sugar; glassful of shaved ice; BRANDY AND MINT. 13 wineglassful of claret wine; (Use a small bar glass.) Shake it well until it is thoroughly mixed; strain it 1 lump cut loaf sugar, dissolved with spoon in water: into a fancy bar glass, grate a little nutmeg on iop, and 1sprig of mint, slightly bruised; serve. 2 lumps of ice; This is a very delicious drink, and gives strength to 1 wine glass of brandy (Martell) : delicate people. Serve with spoon, and water on aide. TEA PUNCH FOR THE WINTER. PUNCH A LA ROMAINE. (Use a punch bowl.) (Party of twelve.) pint of good brandy (Martell); 2 quart of Jamaica rum; \ pint of rum; 2 quart of sherry wine; + pound of loaf sugar, dissolved in water with a 5 lemons; ladle; 2 oranges, cut in slices; 1 ounce of best green tea; 5 eggs; 1 quart of boiling water; Dissolve the sugar in the juice of the lemons and 1 large lemon; oranges, adding the thin rind of one orange; strain Infuse the tea in the water; warm a silver or other through a sieve into a bowl, and add, by degrees. the metal bowl until quite hot; place into it the brandy, whites of the eggs beaten to a froth ; place the bowl on rum, sugar, and juice of the lemon. ice for a while; then stir in briskly the rum and sherry The oil of the lemon peel should be first obtained wine, and serve. by rubbing with a few lumps of the sugar. Set the contents of the bowl on fire; and while flam- BRANDY SPLIT. ing, pour in the tea gradually, stirring with a ladle. (Use a medium size fizz glass.) It will continue to burn for some time, and should 1 pony glass of brandy (MartelL); be ladled into glasses while in that condition. A heat- 1 or 2 small lumps of ice; edmetal bowl will cause the punch to burn longer than 1 bottle of club soda; if a china bowl is used. Fill up the glass, and serve. As a rule, this drink This drink can be made to taste very palatable. is generally drank by a party of two; 1 bottle of soda is sufficient to fill both glasses, and, therefore, is called DUKE OF NORFOLK PUNCH. a split. (For a small party.) WEDDING PUNCH FOR A PARTY. 3 quarts of brandy (Martell); (Use a large punch bowl.) 1 quart of sherry wine; 2 quarts of milk; 4 pint of pineapple syrup; 2 pounds of sugar; 3 pint of lemon jnice; 1 lemon; 1 wine glass of lemon syrup; 2 oranges; 3 pound of loaf sugar; Pare off the peel of the oranges and lemons very 1 quart of boiling water or imported German selteru thinly; put the peel and all the juice into a vessel water; with a close-fitting lid. Pour on the brandy, wine, 1 quart of claret or port wine; and milk, then add the sugar, after having dissolved 3 grains of vanilla; it in sufficient water. 1 grain of ambergris; Mix well, and cover close for 24 hours; strain until 1 pint of strong brandy (Martell); clear, and it is ready for serving. Rub the vanilla and ambergris with the sugar into the brandy thoroughly; let it stand in a corked bottle 5 or 6 slices of pineapple; for a few 'hours, shaking it occasionally. + wine glass of curacoa; Then add the lemon juice, pineapple juice and wine; 1 quart of champagne (Piper Heidsieck); filter through a flannel, and finally add the syrup. 1 bottle of rlub soda; In dishing out, fill the glasses full of punch, place Stir up ~itha ladle; put bowl into a vessel filled the different fruits in season into it, and serve. with ice, in order to cool it; fill the ingredients into fancy champagne glasses, and serve. PORTER CUP FOR A PARTY. This will make a very tasteful' beverage for a small (Use a fancy glass pitcher.) party. -- 1 bottle of porter; EGG SOUR. 1 bottle of Bass' ale; (Use a large bar glass.) 1 pony glass of brandy (Martell); 1 tablespoonful of powdered sugar; 4 tablespoonful of syrup of ginger; 2 clashes of lemon juice; 5 or 6 small lumps of crystal ice; 1 pony glass of curacoa; 1 teaspoonful of carbonated soda; 1 pony glass of brandy (Martell); Stir up well, and grate a little nutmeg on top. 1 yolk of an egg : Mix the porter and ale in a covered jug; add the 3 glass of finely shaved ice; brandy, syrup of ginger, and nutmeg; cover it, then Shake up yell with u shaker; strain into a medium- expose it to the cold for half an hour. sized fancy wine glass, and serve. When serving, put in the carbonate of soda. PARISIAN POUSSE CAFE. SHERRY COCKTAIL. (Use a sherry wine glass.) (Use a large bar glass.) V,wineglassfnl of chartreuse (green); 2 glassful of shaved ice; 'I3wineglassfiil of curacoa (red); 2 or 3 dashes of bitters (Boker's genuine only) ; wineglassful of Kirschwasser; 1 dash of maraschino; Top it off with a "little French cognac, and serve. 1 wine glass of sherry wine; Care should be taken in placing in the different cor- Stir up well with a spoon; strain into a cocktail dials, in order to have each color separated and not glass, put a cherry into it, squeeze a piece of lemon running together. - peel on top, and serve. HOT EGG NOGG. CHAMPAGNE PUNCH. (Use a large bar glass.) (Use a punch bowl for mixing.) Mix as follows: 3 or 4 lumps of loaf sugar; 1 fresh egg; 1orange, cut in slices; & tablespoonful of powdered sugar; 5 or 6 drops of lemon juice; 4 wineglassful of cognac (Martell); wineglassful of Jamaica rum; HIGHBALL. Fill up a goblet with boiling hot mi,lk, grate a little (Use a medium size fizz glass.) nutmeg on top, and serve. It is to be understood that Mix as follows: this drink must be stirred and not shaken up. 2 or 3 lumps of clear crystal ice; 1 wine glass of Scotch whiskey; HOT BRANDY PUNCH. Fill up a glass with ice-cold syphon vichy; if cus- (Use a hot water glass.) tomer requires whiskey, gin, brandy or highball, you 1 or 2 lumps of loaf sugar; must then use the liquor accordingly. 2 or 3 drops of lemon juice; Dissolve with a little hot water, before putting in COFFEE COBBLER. brandy; (Use a large bar glass.) 1 wine glass of brandy (Martell); Pill the glass nearly up with finely broken ice; Fill up balance with hot water, put a slice of lemon 1 tablespoonful of fine sugar; into it, stir up well with a spoon, grate a little nutmeg 1 pony glass of cognac (Martell); on top, and serve. Fill up the glass with good, strong, black coffee; stir up well with spoon, and serve with a straw. HOT SCOTCH WHISKEY PUNCH. (Use a hot water glass.) TEA COBBLER. 1-or 2 lumps of loaf sugar.; (Use a large bar glass.) Dissolve well with a little hot water; Fill the glass nearly up with finely broken ice; 1 wineglassful of Scotch whiskey; 1 tablespoonful of fine sugar; Fill up a glass with hot water, stir up well with a 3 pony glass of Jamaica rum; spoon, put a slice of lemon into it, grate a little nut- Fill up the glass with good, strong, black tea; stir meg on top, and serve. up well with a spoon, and serve with a straw. BRANDY SMASH. (Use a large bar glass.) BRANDY JULEP. 4 tablespoonful of powdered sugar; (Use a large bar glass. 1 squirt of syphon selters or vichy; tablespoonful of sugar; 3 or 4 sprigs of fresh mint, dissolve well with spoon + wineglassful of water or selters; until the essence of the mint is extracted; 3 or 4 sprigs of fresh mint, dissolve well until all 1 wineglassful of brandy (Martell); the essence of the mint is extracted; Fill up the glass with finely shaved ice/stir up well Fill up the glass with finely shaved ice; with a spoon, strain into a sour or fancy wine glass. 1 wineglassful of brandy (Martell); Put a slice of pineapple, oranges, lemon, and a few Stir up well with a spoon; ornament this drink strawberries into a glass, and serve. with mint, oranges, pineapple, and berries, in a tasty PLATE No. 16. manner; sprinkle a little sugar on top of it; dash with Jamaica rum, and serve. CHAMPAGNE FRAPPE. In order to have the wine frapped, it is proper to have a special ice box made for this purpose where champagne freezes in the natural temperature of the ice box, whicli, as a rule, is built to answer that purpose; but in case you have not a champagne freezer or ice box, take a large-sized pail, fill it with ice as finely shaved as possible, throw a few handfuls of rock salt into it, then twist and twirl bottles right and left, until your wine becomes cold, stiff, and frozen. If you do not happen to succeed in trapping it quickly enough, it is advisable to loosen the cork, taking it out, then placing a clean napkin tight over the neck of the bottle. This must not be done until the wine gets into a wry cold state, otherwise the wine will squirt and foam out of the bottle. Then twist it forward and backward as fast as possible, and you will coon have the wine in proper condition and trapped. It is, furthermore, advisable to have the champagne glasses, which are to be used, filled and chilled with finely shaved ice, and when the wine is ready to serve, empty the ice out of the glasses, and fill up with wine and serve. Piper Heidsieck is the proper wine to use for frap- ping. HOT ENGLISH RUM PUNCH. (Use a punch bowl.) Mix as follows: 1 quart of ale; 1 gill of old English rum; Copyrighted, 1888. 4 fresh raw eggs; 4 ounces of powdered sugar; Heat the ale in a saucepan; beat up the eggs and sugar; add the nutmeg and rum, and put it all into a pitcher. When the ale is near to a boil, put it into another pitcher; pour it very gradually into the pitcher containing the eggs, etc., stirring all the while briskly to prevent the eggs from curdling. Then pour the contents of the two pitchers from one into the other until the mixture is as smooth as cream, and serve in a punch bowl.

CREME DE MENTHE. (Use a cocktail glass.) Have the cocktail glass packed up with finely shaved ice ; Fill up the glass with creme de Menthe and serve. In case you are asked for a creifte de Menthe frappe, you must put the above ingredients in a shaker, fill up the shaker with ice, shake well until the outside of the shaker is covered with ice, strain into a fancy glass and serve.

WHISKEY SMASH. (Use a large bar glass.) 4 tablespoonful of sugar; 4 wineglass of water or selters; 3 or 4 sprigs of fresh mint, dissolved well until all the essence of the mint is extracted; 4 glass of shaved ice; 1 wineglass of whiskey; Stir up well with a spoon, strain into a fancy bar glass, and ornament with a little fruit in season, and serve. GIN DAISY. 14 or 2 dashes of bitters (Boker's genuine only); (Use a large bar glass.) ! 1 or 2 dashes of curacoa; tablespoonful of sugar ; 1 wine glass of apple jack; or 3 dashes of lemon juice; Stir up well with a spoon and strain it into a cock- dash of lime juice; tail glass. Put in a cherry or medium-size olive: squirt of syphon vichy or selters, dissolve with I squeeze a piece of lemon peel on top and serve. the lemon and like juice; " This is a popular and a palatable drink. of the glass filled with fine-shaved ice; 1 wine glass of good gin; Fill the glass with shaved ice; SNOW BALL. 4 pony glass of chartreuse (yellow); (Use a bar glass.) Stir up well with a spoon, then take a fancy glass, Fill glass full of fine-shaved ice; liiive it dressed with fruit in season in a tasty manner, tablespoonful of sugar; inid strain the mixture into it and serve. 1 wine glass whiskey; This drink is very palatable and will taste good to White of an egg; most anybody. Place ingredients into shaker, and fill with ice: shake well and strain into large size fizz glass and fill REMSEN COOLER. with imported ginger ale. (Use a medium size fizz glass.) Peel a lemon as you would an apple; BIJOU COCKTAIL. Place the rind or peeling into the fizz glass; (Use a large bar glass.) 2 or 3 lumps of crystal ice; 3 glass filled with fine shaved ice; 1 wine glass of Remsen Scotch whiskey; I/, wine glass chartreuse (green); Fill up the balance with club soda; I,/, wine gliib~verniouth (Italian); Stir up slowly with a spoon and serve. I/, wine glass of Plymouth gin; In this country it is often the case that people call 1 dash of orange bitters. a Remsen cooler where they want Old Tom gin or Sloe Mix well with a spoon, strain into a cocktail glass; gin, instead of Scotch whiskey; it is therefore the bar- add a cherry or medium-size olive, squeeze a piece of tender's duty to mix as desired. lemon peel on top and serve.

I COL. BROWN PUNCH. APPLE JACK COCKTAIL. (Use a large size bar glass.) Mix some lemonade, strain into a pitcher, half fill I the glasses with small lumps of ice, putting in 3 pony 3 glass of fine-shaved ice; I using glass of French cognac into each glass and a few slices 2 or 3 dashes of gum syrup, very careful not of fruit, as pineapple, oranges, or berries, etc., and fill too much ; 1 the glasses with the lemonade mixture. PORT WINE LEMONADE. Make a hot syrup of the sugar. and water and pour (Use a large bar glass.) it over the raisins, cloves and cinnamon. t,ablespoonful of sugar; When cool, add orange and lemon juice and wine. 6 to 8 dashes of lemon juice; Strain and freeze in the usual manner. Fill tumbler nearly full with fine-shaved ice; fill the Take out the spices and add the scalded raisins, balance of tumbler up with water; shake up we14 with figs, grapes and almonds last. a shaker. Ornament with fruit in season and top it off with SARATOGA COOLER. 1 wine glass of port wine. (Use a large bar glass.) Be careful to have port wine flowing on top of 3 or 4 lumps of crystal ice; lemonade, and serve with a straw. 1 teaspoonful of powdered sugar; 3 or 4 dashes of lime or lemon juice; VIRGIN STRAWBERRY ICE CREAM. 1 bottle of ginger ale; (Use a punch bowl.) Stir up well with a spoon and serve. 3 pints of sweet cream; 1 pint of milk to each quart of strawberries; 2 pounds of powdered sugar; HORSE'S NECK. Dissolve the sugar; (Use a large size fizz glass.) Strain through a very fine sieve and serve. Peel a lemon-in one long string, place in glass, so This makes a very nice refreshment for ladies. that one end hangs over the head of glass; 2 or 3 dashes of bitters (Boker's genuine only); 1 wine glass whiskey, rye, Scotch, or Irish, as re- TURKISH SHERBET. quested; (Use a punch bowl.) or 4 lun~psof broken ice; Mix as follows : Fill up with syphon vichy, or ginger ale, if required. 2 quarts of sweet wine; 2 quarts of water; 4 pounds of sugar; EYE OPENER. 4 lemons, juice only; (Use a large bar glass.) 6 oranges, juice only; 3 glass full of fine-shaved ice; 1 pound blanched almonds; 1 egg, the white only; 1 pound muscatel grapes; 8 wine glass of absinthe; + pound figs, cut up; 4 wine glass of whiskey, if required, Tom gin or + pound seedless raisins; Scotch whiskey; shake well with a shaker; 11/3 dozen eggs, whites only; Strain into a medium-size fizz glass, fill up with 1 dozen cloves, a small piece of cinnamon and a cold carbonic water, put a little fruit in the glass little caramel coloring. and serve. APOLLINARIS LEMONADE. RUSSIAN PUNCH. (Use a large punch bowl.) (Use a large bar glass.) Mix as follows: 7 to 8 dashes of lemon juice; 2 quarts of black tea made as for drinking; tablespoonful of powdered sugar; 1 quart of water; 3 or 4 lumps of broken ice; 1 quart of port wine; Fill up glass with apollinaris water, strain into fizz 1 pint of brandy (Martell); glass, and serve with straw. 3 pounds of sugar; No fruit should be used in making this drink. + dozen lemons; Little caramel to color; Cut the lcnions in small slices in a bowl, make a boiling syrup of the sugar and water; pour over and let CLARET LEMONADE. stand till cold. Add tea, liquor, strain and then freeze. (Use a large bar glass.) Keep slices of lemon on ice and mix in when frozen. and serve. 2 tablespoonful of sugar; 6 to 8 dashes of lemon juice; THORN COCKTAIL. Fill tumbler nearly full with fine-shaved ice, and (Use a large size bar glass.) the balance with water; shake up well with a shaker, Fill glass 2 full of fine-shaved ice; ornament with fruits in season and top it off with 1 dash of orange bitters; 4 glass of claret wine; be careful to have the claret 4 wineglass of calisaya; flowing on top of lemonade, and serve with a straw. 4 wine glass of old Tom gin; 4 wine glass of French vermouth; Stir well with a spoon, strain into a cocktail glass, putting in a cherry, squeeze a piece of lemon peel on MARASCHINO PUNCH. top and serve. -- (Use a large punch bowl.) Mix as follows: MONTANA COCKTAIL. 4 pounds of suga-r; (Use a large bar glass.) 2 quarts of water; 2 glass full of fine-shaved ice; 4 lemons, the juice only; 2 or 3 dashes of anisette; 4 oranges, the juice only; 2 or 3 dashes of bitters (Boker's genuine only); 1 quart of maraschino; 4 wine glass of French vermouth; 1 dozen eggs, the whites only, whipped; 4 wine glass of Sloe gin; Mix the sugar, water and juice of punch together; Stir up well with a spoon, strain into a cocktail strain, freeze, add the whipped whites of the eggs, glass; squeeze a piece of lemon peel on top and serve. and beat up and serve. STAR COCKTAIL. wine glass of French vermouth; (Use a large size bar glass.) 4 wine glass of Scotch whiskey.; Fill glass 1 full of fine-shaved ice; Stir up well with a spoon, strain into a cocktail 1 or 2 dashes of gum; glass; putting a medium-size olive into it, squeeze a , . 1- dash of curacoa; piece of lemon peel on top and serve. 3 dashes of bitters (Boker's genuine only); 4 wine glass of French vermouth; 4 wine glass of apple jack; LITTLE EGYPT. Stir well with a spoon, strain into a cocktail glass, (Use a large bar glass.) squeeze a piece of lemon peel on top and serve. glass full of fine-shaved ice; 2 or 3 dashes of bitters (Boker's genuine only): SILVER COC KTAIL. 2 or 3 dashes of absinthe; (Use a large bar glass.) 2 or 3 dashes of vermouth; 1 wine glass of sherry; 1 or 2 dashes of gum; Stir up well with a spoon, strain into a medium- 2 or 3 dashes of orange bitters; size wine 3 dashes of maraschino; glass and serve. 4 wine glass of French vermouth; 4 wine glass of gin; MARGUERITE COCKTAIL. Stir up well with a spoon, strain into a cocktail (Use a large bar glass.) glass; squeeze ayiece of lemon peel on top and serve. Fill glass 1 full of fine-shaved ice; 2 or 3 dashes of orange bitters; OYSTER COCKTAIL. 2 or 3 dashes of anisette; (Use a medium size wine glass.) 4 wine glass of French vermouth; 5 to 6 squirts of ketchup, enough to fill the bottom * wine glass of Plymouth gin; I of the glass; Stir up well with a spoon, strain into a cocktail 1 2 I or medium-size oysters; glass, putting in a cherry, squeeze a piece of lemon Sufficient pepper and salt to season it well; peel on top and serve. 1 small dash of lemon juice, and serve. In restaurants larger glasses are used, more oysters and the ingredients in proportion; IMPERIAL COCKTAIL. (Use a large bar glass.) ST. JOSEPH COCKTAIL. glass full of fine-shaved ice; (Use a large bar glass.) 1 or 2 dashes of orange bitters; glass of fine-shaved ice; 1 or 2 dashes of absinthe; 1 or 2 dashes of gum syrup ; 4 wine glass of French vermouth; 2 or 3 dashes of bitters (Boker's genuine only) ; wine glass of maraschino; Stir up well with a spoon, strain into a cocktail 1 wine glass of Scotch whiskey; glass, putting in a cherry, squeeze a piece of lemon Shake up well with a shaker, strain into a medium- peel on top and serve. size fizz glass, fill the glass with syphon vichy and serve. MAIDEN'S DREAM. This drink must be drank as soon as mixed, other- 2 pony glass of benedictine, or creme de cocoa; wise it will lose its flavor. Fill up the pony glass with fine' cream, and serve. This is a very palatable drink and is admired much by ladies. MORNING DAISY. (Use a large bar glass.) REFORM COCKTAIL. 3 glass of fine-shaved ice; L (Use a large bar glass.) 3 or 4 dashes of lemon juice; 3 full of fine-shaved ice; 4 tablespoonful of sugar; 2 or 3 dashes of bitters (Boker's genuine only); 3 or 4 dashes of absinthe: i, wine glass of French vermouth; 1 white of an egg; 4 wine glass of sherrv; 1 wine glass of Scotch whiskey; Stir up well with a spoon, strain into a cocktail Shake up well with shaker, strain into a mcdium- glass, putting a cherry into it, squeeze a piece of lemon size wine glass and serve. peel on top and serve. KLONDYKE COCKTAIL. OLIVETTE COCKTAIL. (Use a large bar glass.) (Use ,,a large bar glass.) glass full of fine-shaved ice; 3 glass of fine-shaved ice; 3 or 4 dashes of bitters (Boker's genuine only); 1 or 2 dashes of gum; 4 wine glass of applejack; 3 or 4 dashes of orange bitters; 4 wine glass of French vermouth; 3 or 4 dashes of absinthe: Stir up well with a spoon, strain into a cocktail 1 wine glass of Plymouth gin; glass, putting in a medium-size olive, squeeze a piece 1 Stir up well with a spoon, strain into cocktail glass, of lemon peel on top and serve. putting in an olive, squeeze a piece of lemon peel on top and serve. - GOLDEN THISTLE. (Use a large bar glass.) TENDERLOIN REVIVER. medium-size spoon of sugar; 4 Peel off the rind of a good-size lemon, the same 3 or dashes of lemon juice; as you would an apple, place the peel into a large ba;' 1 yolk of a fresh egg; glass, as Tom Collins7 glass; 1 wine glass of Scotch whiskey; APRIL SHOWER. 2 or 3 lumps of fine crystal ice; (Use a small size fizz glass.) Fill glass with imported ginger ale, stir with a spoon slowly and serve. 1 posy glass of brandy (Martell); pony glaas of benedictine; Juice of 4 orange; BRAZIL COCKTAIL. Take the top part of an absinthe glass, fill it with (Use a large bar glass.) fine-shaved ice, and squirt syphon seltser through ice, glass of fine-shaved ice; enough to fill glass holding your brandy and bene- 3 or 4 dashes of bitters (Boker's genuine only); dictine. 3 or 4 dashes of absinthe; 4 wine glass of French vermouth; 4 wine glass of sherry wine; TUXEDO COCKTAIL. Stir up well with a spoon, strain into a cocktail (Use a large bar glass.) glass, putting in a cherry, squeeze a piece of lemon peel on top and serve. glass full of fine-shaved ice; 1 or 2 dashes of maraschino; BLACK THORN. 1 dash of absinthe; (Use a large bar glass.) 2 or 3 dashes of orange bitters; 3 or 4 dashes of absinthe; wine glass of French vermouth; 3 or 4 dashes of bitters (Boker's genuine only); wine glass Sir Burnett's Tom gin; wine glass of French vermouth; Stir up well with a spoon, strain into a cocktail : 4 wine glass of Irish whiskey; glass, putting in cherry, squeeze a piece of lemon peel I Stir up well with a spoon, strain into a medium- on top and serve. sized wine glass and serve. I AMERICAN GLORY. BRADFORD A LA MARTINI. (Use a large fancy champagne goblet.) (Use a large bar glass.) Squeeze the juice of 4 fine orange; glass of fine-shaved ice; 3 or 4 dashes of orange bitters; glass full of champagne (Piper Heidsieck); The peel of one lemon into mixing glass; 2 or 3 pieces of crystal ice; 4 wine glass of Tom gin; Fill glass up with apollinaris water, stir up gently 4 wine glass of vermouth; with a spoon and serve. This is an excellent drink Shake well with a shaker, strain into a cocktail before going to bed, after having been out late to a glass, put a medium-sized olive into it and serve. party. HIGH LIFE. (Use a large bar glass.) WINES WITH A FORMAL DINNER 1 or 2 dashes of lemon juice; 2 or 3 pieces of crystal ice; Before Meals or With Soup 1 pony glass of brandy (Martell); }. spoonful of hugnr, fill up glass with club soda SHERRY: and serve. Usual names-Amontillado and other dry types. See also under desserts. Alcohol 19% to 2170. Serve at room temperature. WIDOW'S KISS. (Use a medium size wine glass.) FISH COURSE 1 yolk of a fresh egg; CHAMPAGNE (LIGHT GOLDEN) : /, glass of maraschino ; Extra dry-dry, brut-very dry. Delicate light taste. I/, glass of green chartreuse; Alcohol 1370 to 1470. Serve thoroughly chilled. See glass of bcnedictme, and serve. also under desserts. CHIANTI (WHITE) : Alcohol 12% to 13%. Serve at room temperature. TURF COCKTAIL. RHINE (WHITE WINE): (Use a laige bar glass.) Usual names-Barr Traminer, Moselle, Riesling, full of fine s11;ned ice ; Sylvaner. Dry and light. Alcohol 10%. Serve or 3 dashes of orange bitters; thoroughly chilled. May be served in pale green or 3 dashes of maraschino; glass. dashes of absinthe; SPARKLING WINES: wine glass of French vermouth; Usual names-Sparkling Chablis, Sparkling Moselle. wine glass of Plymouth gin : Similar to dry champagne. Alcohol 12% to 14%. Stir up well with a spoon, strain into a cocktail Serve thoroughly chilled. See also under roast. glass, putting in a medium size olive; and serve. WHITE BORDEAUX: Usual names-Bar sacs, Graves. Some semi-sweet but usually dry. Alcohol 10% to 12%. Serve 20' below room temperature. See also under desserts. WHITE BURGUNDY: Usual names-Chablis, Meursault, Pouilly-Fuisse. Extremely dry. Alcohol 12V0 to 15%. Serve 20' below room temperature. ENTREE MUSCATEL: Rich, fruity flavor, fairly sweet. Alcohol 20%. CHIANTI (RED) : Serve at room temperature. From dry to slightly sweet. Alcohol 12% to 13%. Serve at room temperature. SHERRY: Usual names-Oloroso, and other sweet sherrys. ROAST Nutty aromatic flavor, elusively sweet. Alcohol 19% to 21%. Serve at room temperature. RED BURGUNDIES : Usual names-Beaune, Chambertin, Macon, Nuits St. TOKAY (AMBER) : Georges, Pommard, Richebourg, Volnay. Rich flavor Light and delicate with a very distinctive flavor. and heavy body. Alcohol 12% to 15%. Alcohol 15% to 18%. Serve at room temperature. RHONE WINES (RED AND WHITE): WHITE BORDEAUX: Usual names-Chateau Neuf du Pape, Hermitage, Tavel. Drier and harsher than Burgundies. Alcohol Usual names-Haut Sauterne, Sauternfe. Distinctive, 10% to 13%. delicate flavor and bouquet. Always sweet. Alcohol 1070 to 20%. Serve at 20' below room temperature. SPARKLING WINE: Usual name-Sparkling Burgundy. Sweeter and richer than other sparkling wines. Alcohol 12% to FRUIT AND NUTS 14%. Serve thoroughly chilled. Suitable at dessert also. PORT: Usual names-Burgundy Port, Oporto, Superior, DESSERT Tawny. Delicate and distinctive bouquet. Full in body. Rich and sweet. Alcohol 10% to 21%. Serve CHAMPAGNE: at room temperature. Mainly red. Doux-very sweet. Sec-sweet, delicate, light taste. Alcohol 13% to 14%. Serve thoroughly chilled. MADEIRA: ENTIRE MEAL Light and delicate with more body than natural wines. RED BORDEAUX: Alcohol 1870 to 21%. Serve at room temperature. I Usual names-Margaux, Ponte Canet, Red Graves, MALAGA: St. Emillon, St. Estephe, St. Julien, many other Closely resembles sherry, but is much sweeter and "Chateau" wines. Lody and flavor is light and dry. without the characteristic nuttiness. Alcohol 1870 Alcohol 10% to 12%. Serve at room temperature to 21%. Serve at room temperature. Also can be served with entree or roast.